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Chicken Curry with Carrots and Rice

Name: Chicken Curry with Carrots and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 2 pieces Chicken thighs; 2 pieces Carrots; 2 tsp Curry powder; 150 g White rice; 2 tbsp Olive oil; 400 ml Water; 1 pinch Salt; 1 pinch Pepper; 200 ml Coconut milk

A simple and delicious Indian curry with tender chicken thighs, carrots, and white rice. A flavorful dish with exotic aromas.

45 min2 servings520 kcalDifficulty: Easy

Ingredients

2 pieces Chicken thighs
2 pieces Carrots
2 tsp Curry powder
150 g White rice
2 tbsp Olive oil
400 ml Water
1 pinch Salt
1 pinch Pepper
200 ml Coconut milk

Instructions

Step 1
Heat the oil in a Dutch oven and brown the chicken thighs on all sides.
Step 2
Sprinkle with curry powder and mix well to coat the chicken.
Step 3
Peel and slice the carrots into rounds, then add them to the Dutch oven.
Step 4
Pour in the water and coconut milk, bring to a boil, then reduce the heat.
Step 5
Simmer for 20-25 minutes until the chicken is cooked through.
Step 6
Meanwhile, cook the rice in a pot of boiling salted water according to package instructions.
Step 7
Season the curry with salt and pepper, then serve over the rice.

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