Quick chicken curry with rice
Quick chicken curry with rice
684kcal Per person
34g Protein
78g Carbs
26g Fat
11g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ chili pepper
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- 1 ½ fluid ounce coconut milk (45 ml)
- 9 ounces broccoli florets (frozen) (252 g)
Preparing this recipe
- Cook the rice according to the package instructions.
- Remove the seeds from the chili pepper and finely chop it. Cut the chicken breast into cubes.
- Heat the oil in a sauté pan and sauté the red chili with curry powder.
- Add the chicken to the curry mixture and cook for 3-5 minutes over medium heat. Add the coconut milk and broccoli florets and stir well. Let the curry simmer gently for another 8-10 minutes with the lid on the pan. Add a splash of water if necessary. Season with salt and pepper.
- Serve the rice with the chicken curry.
Tip van FitChef
Sprinkle the chicken curry with fresh parsley or cilantro.
