To tallerkener med karrysovs, stegt kylling og ris

Curry Sauce with Chicken and Rice

2
01:00

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.

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