27.05.2020
94
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Chicken fillet 4 PC.
2. Ginger root 1 art. l
3. Curry 1 Tsp
4. Ground cinnamon 1/4 Tsp
5. Bulb onions 1 PC.
6. Garlic 4 clove
7. Rice 200 Column
8. Coriander 1 Tsp
9. Bouillon 400 Ml
10. Salt taste

Cooking

1. Stage

Cut the chicken fillet into pieces and fry over high heat until golden brown.

1. Stage. Cut the chicken fillet into pieces and fry over high heat until golden brown.

2. Stage

In a pan after meat, fry finely chopped onions until soft, then add chopped garlic, ginger and all spices to it, cook for about 1 minute stirring.

1. Stage. In a pan after meat, fry finely chopped onions until soft, then add chopped garlic, ginger and all spices to it, cook for about 1 minute stirring.

3. Stage

Add rice to the pan, mix so that the oil covers the whole rice and fry for another minute.

1. Stage. Add rice to the pan, mix so that the oil covers the whole rice and fry for another minute.

4. Stage

Pour in the broth, salt to taste and cook after boiling under the lid over low heat for 25 minutes. Add the meat 10 minutes before cooking.

1. Stage. Pour in the broth, salt to taste and cook after boiling under the lid over low heat for 25 minutes. Add the meat 10 minutes before cooking.

5. Stage

Serve hot sprinkled with herbs if desired.

1. Stage. Serve hot sprinkled with herbs if desired.

6. Stage

Chicken with rice and curry turns out to be very fragrant, spicy, tasty, hearty and juicy. Cooking such a dish is quite simple and quick, it is perfect for the whole family for lunch, serve with vegetable salads or pickles. To bring the dish closer to Indian cuisine, then add a little zira and turmeric, then the dish will become even more fragrant and rich. You can replace the chicken fillet with any other part of the chicken, the cooking time can vary depending on the type of meat.