Chicken Curry with Beans and Red Pepper on Rice

A touch of the Orient in your home kitchen that you can enjoy anytime, and it only takes half an hour!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 200 g Bean, raw

  • 2 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 400 g Meat, chicken, breasts

  • 45 ml Oil, plant, sunflower

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, turmeric, ground

  • 0.25 teaspoons Spices, cumin, seeds

  • 0.25 teaspoons Spices, coriander - seeds

  • 1 spoon Tomato sauce, without salt

  • 0.25 teaspoons Spices, curry powder

  • 30 ml Sweet cream

Rice

  • 4 dl Rice, white, short grain

  • 6 dl Water

  • 0.25 teaspoons Salt, table

Steps

  1. Prepare the rice according to the recipe for cooked rice. Peel, wash, and finely chop the onion. Crush the garlic with the side of a knife, then peel and finely chop it. Wash the chili, halve it, remove the seeds, and finely chop it. Wash the chicken, pat it dry, and cut it into bite-sized pieces. Wash the red peppers, remove the stems and seeds, and cut them into pieces.

  2. Place a small pot with salted water on the stove and wait for it to boil. Add the beans to the boiling water and cook for 15 minutes. Drain the cooked beans and keep them warm.

  3. Place a pan on the stove and heat it up, then add 3 tablespoons of oil. Sauté the onion in the hot oil for 1 minute while stirring. Add the chicken and peppers, stir, and cook for another 5 to 6 minutes. Add the garlic and chili, and stir. Cook for another 2 to 3 minutes on medium heat, stirring occasionally. Add the spices and mix well, then add the tomato paste and cream, and stir again.

  4. Check if the chicken is cooked through and taste if the sauce is seasoned enough. Remove the pan from the heat. Divide the cooked rice onto plates, sprinkle the beans over it, and top with the prepared curry. Serve the dish.

Nutrition Information (Per 100g)

  • Calories: 150.98 kcal
  • Fat: 3.71 g
    • Saturated Fat: 0.78 g
  • Carbohydrates: 14.34 g
    • Sugars: 2.44 g
  • Protein: 13.07 g
  • Fiber: 5.36 g

Advice

The finer we chop the ingredients, the quicker they will be ready. Ingredients that need to be prepared at the same time should be chopped into roughly the same size pieces. If using dried beans, soak them for 10 to 12 hours before use, then cook them for 1 to 2 hours, or 35 minutes in a pressure cooker. Always wash your hands after handling chili to avoid accidentally transferring any residue to your eyes.