Chicken and bell pepper curry over rice

Chicken and bell pepper curry over rice

16 ratings

Karolin, cooking enthusiast and manager


„I often don’t have much time to prepare dinner on weeknights, but this recipe is quickly done, and all ingredients can be cooked in parallel.“

Difficulty

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

Ingredients

Servings:-4+
3
chicken breasts
2
bell peppers (red)
250 g
basmati rice
3 tbsp
olive oil
4 tsp
spicy paprika powder
5 tsp
curry powder
375 ml
water
100 g
cream
100 g
crème fraîche
salt
pepper
starch (e.g. corn or potato)
Metric
Imperial
  • 3  chicken breasts
  • 2  bell peppers (red)
  • 250 g basmati rice
  • 3 tbsp olive oil
  • 4 tsp spicy paprika powder
  • 5 tsp curry powder
  • 375 ml water
  • 100 g cream
  • 100 g crème fraîche
  • salt
  • pepper
  • starch (e.g. corn or potato)

Utensils

  • steam oven
  • 2 unperforated steam cooking containers
  • large bowl
  • small saucepan
  • cutting board
  • knife

Enjoy with

Chardonnay
White meat always pairs well with white wines. Enjoy a Chardonnay to this dish!

Nutrition per serving

Cal
471
Protein
31g
Fat
27g
Carb
25g

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.
  • 3 chicken breasts
  • 3 tbsp olive oil
  • 4 tsp spicy paprika powder
  • 5 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.
  • 2 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.
  • 250 basmati rice
  • 375 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!
  • 100 cream
  • 100 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!