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Chicken Protein Curry with Rice

By chef Gulasch

Chicken in a mild curry sauce rich in protein with cooked chickpeas, served with rice. An aromatic and balanced lunch or dinner.

15 min
Easy

3 min prep · 12 min cook

Chicken Protein Curry with Rice
869 kcal · per serving
Protein 52g Carbs 93g Fat 29g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Jasmine Rice 80 g
  • Coconut Milk 100 ml
  • Red Curry Paste 1 tsp
  • Chickpeas 0.25 pcs
  • Onion 0.25 pcs
  • Tomato Paste 1 tsp
  • Vegetable oil 0.25 tbsp

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Method

Steps to cook

9 steps · 12 min cook

  1. Prepare the ingredients. This is what awaits on your plate – creamy chicken curry with chickpeas and rice, prepare the ingredients in advance so the work goes smoothly 🍛🔥

  2. Cook the rice. Rinse the rice under cold water to remove excess starch. Put it in a saucepan with twice the amount of water, bring to a boil, then cover with a lid and simmer over low heat for about 12-15 minutes, until tender.

  3. Slice the onion. Cut the onion into thin strips.

  4. Prepare the chicken. Cut the chicken into strips, season with salt and pepper, and lightly drizzle with oil.

  5. Sear the chicken. In a deeper frying pan, sear the chicken quickly for about 2-3 minutes to seal it.

  6. Add the onion. Add the onion and continue to sauté for about 1-2 minutes more, until it begins to soften.

  7. Add the curry mixture. Add the curry paste, tomato paste and chickpeas and sauté briefly for about 1 minute to develop the spice flavors.

  8. Add the coconut milk. Pour in the coconut milk, stir and cook for about 5 minutes until the sauce slightly thickens.

  9. Serve. Serve the curry with the cooked rice 🍽️✨

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