Curry Sauce with Chicken and Rice


Perfectly cooked rice with crispy chicken and delicious creamy curry sauce filled with vegetables. Delicious weekday food.


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


2 pcs. Carrot

2 pcs. Celery

2 pcs. Scallions

1 pcs. Garlic cloves


4 dl Coconut milk

1 tbsp. Madras curry powder

1 tbsp. Soy sauce

1 tbsp. Fish sauce


Cook the rice
Use the recipe program for rice, see the method in the linked recipe.
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.
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.
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.
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.
Serve the curry sauce with the cooked rice and crispy chicken.