Chicken and bell pepper curry over rice

Name: Chicken and bell pepper curry over rice
Prep time: 1200 s
Cook time: 1800 s
Total time: 3000 s
Yield: 4 Servings
Cuisine: Asian
Ingredients: 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)

Based on 36 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

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 g basmati rice
375 g 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 g cream
100 g 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!