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Dutch Curry And Rice Chicken Recipe

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Dutch Curry with Rice Simmer Soup Continental
Dutch Curry with Rice Simmer Soup Continental from www.continental.com.au

Description

Dutch curry and rice chicken recipe is a delicious and savory meal that is perfect for dinner. This recipe is a combination of tender chicken, aromatic curry, and fluffy rice. The chicken is simmered in a flavorful curry sauce that is made with coconut milk, spices, and vegetables. It is then served over a bed of fluffy white rice. This recipe is perfect for those who love bold flavors and want to try something new.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

For this recipe, you will need:
  • 4 chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 cup white rice
  • 2 cups water
  • 2 tablespoons olive oil

Equipment

For this recipe, you will need:
  • A large pot
  • A small pot
  • A skillet
  • A wooden spoon
  • A measuring cup
  • A measuring spoon

Method

  1. In a large pot, heat the olive oil over medium heat.
  2. Once hot, add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
  3. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
  4. Add the diced red bell pepper to the pot and sauté for an additional 2-3 minutes.
  5. Add the curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
  6. Add the coconut milk and chicken broth to the pot and stir to combine.
  7. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes.
  8. In a small pot, bring 2 cups of water to a boil.
  9. Add the rice to the pot, stir, and reduce heat to low.
  10. Cover the pot and let the rice cook for 18-20 minutes, or until fluffy.
  11. Serve the chicken and curry over a bed of rice and enjoy!

Notes

This recipe can be customized to your liking. If you prefer more spice, add more curry powder or red pepper flakes. If you prefer a milder flavor, reduce the amount of spices. You can also add other vegetables, such as carrots or peas, to the curry for added nutrition and flavor.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:
  • Calories: 462
  • Protein: 35g
  • Carbohydrates: 38g
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 96mg
  • Sodium: 994mg
  • Potassium: 835mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 1566IU
  • Vitamin C: 48mg
  • Calcium: 53mg
  • Iron: 4mg

Recipe Tips

  • Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
  • For a creamier curry, use full-fat coconut milk instead of light coconut milk.
  • You can use brown rice instead of white rice for added nutrition and fiber.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and flavorful Dutch curry and rice chicken recipe for dinner tonight!


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