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Ingredients
- 150 g jasmine rice
- 600 g chicken breast
- 200 g onion
- 3 cloves garlic
- 2 tbsp sunflower oil
- 1 tbsp curry powder
- 1 tsp chili flakes
- 200 ml whipping cream
- 250 ml chicken broth
Method
- 1First, cook the rice: Rinse the jasmine rice under cold water, place it in a small pot, add 300 ml of water, and bring to a boil over high heat. Then reduce the heat to low to medium and simmer the rice for about 15-20 minutes until soft.
- 2While the rice is cooking, prepare the chicken curry. Wash the chicken breast, pat it dry, and cut it into fine strips. Peel and finely chop the onion and garlic.
- 3Heat 2 tbsp of sunflower oil in a pan over high heat. Add the chicken strips and sear them for about 3-4 minutes, stirring constantly.
- 4Add the chopped onions, garlic, curry powder, and chili flakes. Season with salt and pepper and sauté everything for another 2-3 minutes over high heat.
- 5Pour whipping cream and chicken broth into the pan. Reduce the heat to medium and simmer everything together for about 5-6 minutes until the sauce thickens slightly.
- 6Once the sauce has reached the desired consistency, remove the pan from the heat. Divide the curry into 4 portions and serve with the cooked jasmine rice.
