Chicken and bell pepper curry over rice

Chicken and bell pepper curry over rice

Based on 41 ratings
Sponsored
Miele

Miele

Community member

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
15
min.
Resting

Ingredients

Servings2
chicken breasts
1
bell peppers (red)
125 g
basmati rice
tbsp
olive oil
2 tsp
spicy paprika powder
tsp
curry powder
187½ ml
water
50 g
cream
50 g
crème fraîche
salt
pepper
starch (e.g. corn or potato)
MetricImperial

Utensils

large bowl, cutting board, knife, unperforated steam cooking container, steam oven, unperforated steam cooking containers, small saucepan

How-To Videos

how-to-cut-a-bell-pepper

How to cut a bell pepper

3-ways-to-steam-vegetables

3 ways to steam vegetables

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal471
Protein31 g
Fat27 g
Carb25 g
  • 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.
    • chicken breasts
    • tbsp olive oil
    • 2 tsp spicy paprika powder
    • 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.
    • 1 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.
    • 125 g basmati rice
    • 187½ 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!
    • 50 g cream
    • 50 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!