Chicken Curry with Carrots and Rice

Name: Chicken Curry with Carrots and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 600 g Chicken thighs; 3 piece Carrots; 2 tsp Curry powder; 1 piece Onion; 250 g White rice; 600 ml Water or broth; 2 tbsp Oil; 1 pinch Salt; 1 pinch Pepper

Temps

40 min

Difficulté

facile

Ingrédients

Budget

~6-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

32 gProtéines

12 gLipides

45 gGlucides

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Etapes

1
Cut the chicken thighs into pieces, along with the carrots and onion on a cutting board.
8 min
2
Brown the chicken in a Dutch oven with oil over medium-high heat for 5 minutes.
5 min
3
Add the onion and curry powder, stir and cook for 2 minutes to develop the flavors.
2 min
4
Add the carrots and water, cover and simmer for 20 minutes until the chicken is cooked through.
20 min
5
Meanwhile, cook the rice in a pot of salted water according to package directions.
18 min
6
Season the curry with salt and pepper, then serve over the rice.
1 min