Quick yellow chicken curry with steamed rice
DESCRIPTION
Quite a quick weekday dinner classic that goes great with steamed rice and a dollop of mango chutney (or just as it is)! It also works great as lunch boxes or to freeze in zip-lock bags to pop out when you want to have a quick, homemade dinner - all you have to do is steam some rice!
INGREDIENTS (6 Portions)
Curry
700 g of chicken fillets
2 small yellow onions or one large
3 large garlic cloves
1 red pepper
10 cherry tomatoes
Juice from half a lemon
1-3 tsp yellow curry powder depending on personal flavor
4 dl of creme fraiche
1 chicken stock cube
A couple of parsley leaves or a bunch of coriander
Salt, pepper, cayenne pepper
Other
Mango chutney, for serving
Butter and olive oil, for frying
Salt, pepper
INSTRUCTIONS
Cut the Chicken in strips.
Finely chop the onion and garlic.
Cut the red pepper in cubes and the cherry tomatoes in quarters.
Fry the onion and garlic in butter and oil on medium heat until golden and caramelized, about 10-15 min. Season with salt and pepper in the beginning.
Add the curry powder, cayenne pepper (optional) and lemon juice. Fry 2 min.
Add the chicken. Increase heat and fry until it has a bit of a roasting surface on one side.
Add the creme fraiche and the chicken stock cube. Boil 10 min. This is where you start to boil the rice if you want good timing.
Add the tomatoes, red pepper and parsley/coriander, simmer for 5 min more.
Taste and adjust seasoning with salt, pepper and potentially more lemon or a splash of vinegar to adjust acidity.
Serve the curry with steamed rice and a dollop of mango chutney!
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