Chicken with Yogurt Curry Sauce and Rice

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Chicken with Yogurt Curry Sauce and Rice
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
4
Ingredients
250 grams
For the chicken
4
300 grams
2 tablespoons
Curry powder (mild demand more)
1 pinch
Chile pepper (flakes)
1 centimeter
Ginger root (finely grated)
2 tablespoons
4 tablespoons
also
1
sliced Zucchini (cooked)
1
Paprika (red, cooked)
2
Chile peppers (red, sliced)
Cilantro (for garnish)

Preparation steps

1.

Dust chicken breasts with flour. Mix the yogurt with curry powder, chile pepper flakes, grated ginger, and salt and pepper to taste. Marinate the floured chicken in the yogurt mixture in the refrigerator for at least 1 hour.

2.

Cook the rice according to package directions.

3.

Heat the oil in a pan. Drain excess marinade from the chicken and sauté over medium heat about 10 minutes until cooked through.

4.

Fill a baking dish with the rice. Top with the chicken.

5.

Keep the chicken and rice warm in a 100°C (approximately 200°F) oven. Deglaze the sauté pan with the remaining marinade and a little water. Stir sauce until smooth over low heat. Add zucchini and paprika. Cook for a few minutes more, adding a little water if desired.

6.

Garnish the dish with cilantro and red peppers. Serve the rich sauce separately.