Chicken curry with rice is a classic dish, ready within half an hour. Easy, flavorful and quick weekday meal. Perfect for a busy day!
The main thing:
Made by Véronique
Published at 2018-06-19, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 21-08-2021
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Fill a medium-sized pan with water and salt and bring to a boil. Cook the rice, the exact time depends on the type of rice you're using. Add the peas in the last few minutes to the boiling rice.
Meanwhile remove any excess fat or muscles from the chicken thighs and divide into cubes. Peel and finely chop the onion and garlic cloves.
Heat 40 gram dairy butter in a small sauce pan and sauté the onion and garlic for a few minutes and also shortly sauté the curry powder. Add 50 gram flour all at once and stir well, let it simmer for a few minutes on low heat.
Gradually add the milk and stir with a whisk to create a smooth sauce. Season the curry sauce with pepper and salt. Heat a bit of oil or butter in the medium-sized skillet and sauté the pieces of chicken for a few minutes.
Add soy sauce to the chicken and drain the rice and peas with a colander. Serve the rice and peas with the chicken, curry sauce and krupuk. Garnish with parsley if you like. Enjoy!