Curry Sauce with Chicken and Rice
Perfectly cooked rice with crispy chicken and delicious creamy curry sauce filled with vegetables. Delicious weekday food.
Ingredients
Basmati rice
3 dl Basmati rice
5 dl Water
1 tsp. Salt
Fried chicken
2 pcs. Chicken breast with skins
2 tbsp. Corn starch
2 tbsp. Soy sauce
0.5 dl Sunflower oil
Vegetables
2 pcs. Carrot
2 pcs. Celery
2 pcs. Scallions
1 pcs. Garlic cloves
Karrysovs
4 dl Coconut milk
1 tbsp. Madras curry powder
1 tbsp. Soy sauce
1 tbsp. Fish sauce
Steps
1
Cook the rice
Use the recipe program for rice, see the method in the linked recipe.
2
Prepare the chicken
Cut the breasts into ½ cm thick slices, about 3-4 cm long.
Mix the cornstarch and soy sauce to make a marinade. Use a bowl large enough to fit the chicken. Add the chicken to the marinade and mix until the chicken is fully coated.
3
Fry the chicken breasts
Wait until the rice is almost done so everything is ready at the same time.
Heat the pan to 220ºC and add about ½ dl of oil. Fry the chicken for a few minutes on each side until browned. Transfer the chicken to a plate and set to one side.
4
Prepare the vegetables
Rinse and clean the vegetables and cut them into thin slices that are approximately the same size, for example the size of a large coin. Chop the garlic finely.
Use the pan you fried the chicken in. The vegetables must be cooked at the same temperature, i.e. 220°C. Fry the vegetables.
5
Make the curry sauce
Pour coconut milk, curry, soy sauce and fish sauce into the vegetables.
Reduce the temperature to 120 °C and simmer for 5 minutes.
6
Serve
Serve the curry sauce with the cooked rice and crispy chicken.
