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

Temps

45 min

Difficulté

facile

Ingrédients

Budget

~6-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

38 gProtéines

16 gLipides

48 gGlucides

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Etapes

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