Chicken and bell pepper curry over rice

Chicken and bell pepper curry over rice

Based on 41 ratings
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Miele

Miele

Community member

Difficulty
Easy 👌
Preparation
20 min
Baking
30 min
Resting
15 min

Ingredients

2Servings
MetricImperial
chicken breasts
1
bell peppers (red)
125 g
basmati rice
tbsp
olive oil
2 tsp
spicy paprika powder
tsp
curry powder
187½ ml
water
50 g
cream
50 g
crème fraîche
salt
pepper
starch (e.g. corn or potato)

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Utensils

large bowl, cutting board, knife, unperforated steam cooking container, steam oven, unperforated steam cooking containers, small saucepan

Nutrition per serving

Cal471
Fat27 g
Protein31 g
Carb25 g
  • Step 1/4

    Slice chicken breasts crosswise. Mix olive oil, spicy paprika powder, and curry powder in a bowl. Add  chicken breast slices, toss to coat, and let marinate for approx. 15 min.
    • chicken breasts
    • tbsp olive oil
    • 2 tsp spicy paprika powder
    • tsp curry powder
    • large bowl
    • cutting board
    • knife

    Slice chicken breasts crosswise. Mix olive oil, spicy paprika powder, and curry powder in a bowl. Add chicken breast slices, toss to coat, and let marinate for approx. 15 min.

  • Step 2/4

    Finely slice bell pepper. Add to steam cooking container together with marinated chicken breast and steam at 100°C/210°F for approx. 12 – 14 min.
    • 1 bell peppers
    • unperforated steam cooking container
    • steam oven

    Finely slice bell pepper. Add to steam cooking container together with marinated chicken breast and steam at 100°C/210°F for approx. 12 – 14 min.

  • Step 3/4

    Add basmati rice and water to another cooking container and steam at 100°C/210°F for approx. 15 min.
    • 125 g basmati rice
    • 187½ g water
    • unperforated steam cooking containers

    Add basmati rice and water to another cooking container and steam at 100°C/210°F for approx. 15 min.

  • Step 4/4

    Add cream to a small saucepan on medium heat and simmer for approx. 2 min. Season with salt and pepper. If desired, thicken with starch. Stir in crème fraîche and take from heat. Serve chicken and bell pepper with sauce and rice. Enjoy!
    • 50 g cream
    • 50 g crème fraîche
    • salt
    • pepper
    • starch
    • small saucepan

    Add cream to a small saucepan on medium heat and simmer for approx. 2 min. Season with salt and pepper. If desired, thicken with starch. Stir in crème fraîche and take from heat. Serve chicken and bell pepper with sauce and rice. Enjoy!

  • Enjoy your meal!

    Chicken and bell pepper curry over rice

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