Chicken "Hurry Curry" with Rice for 3 people
Ingredients
600g of boneless chicken4 servings of rice
300 grams of tomatoes
200 grams of red onions
1 trough of haricot verts
1 dl creme fraiche
0.5 dl tomato puree
35 grams of baby spinach
0.5 tablespoon of chicken broth powder (or half a cube)
1 tablespoon of curry
1 teaspoon of ginger
0.5 milliliter of cayenne pepper
Course of Action
1. Cut 1 trough of haricot verts (150g) in 2cm big pieces
1. Cut 1 trough of haricot verts (150g) in 2cm big pieces
2. Boil rice for 3 people, lets the haricot verts boil with the rice the last 3 minutes.
3. Roughly chop the red onions and the tomatoes. Cut the chicken in 1 cm strips.
4. Heat up 1 tablespoon of oil in a pot. Add 0.5 dl tomato puree, 1 table spoon of curry, the red onions and the tomatoes. Fry on high temperature setting for 2 minutes.
5. Add 1 dl of water, 1dl of creme fraiche, the chicken broth powder, the ginger, a pinch of salt and the cayenne pepper and mix it slightly with a hand blender.
3. Roughly chop the red onions and the tomatoes. Cut the chicken in 1 cm strips.
4. Heat up 1 tablespoon of oil in a pot. Add 0.5 dl tomato puree, 1 table spoon of curry, the red onions and the tomatoes. Fry on high temperature setting for 2 minutes.
5. Add 1 dl of water, 1dl of creme fraiche, the chicken broth powder, the ginger, a pinch of salt and the cayenne pepper and mix it slightly with a hand blender.
6. Put the pieces of chicken into the pot and let it simmer for 12 minutes. Stir every now and then.
7. Remove it from the stove and add the baby spinach.
Serve the chicken with the rice and haricot vertes!
Another easy recipe from a farang in Thailand!
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