|2||bell peppers (red)|
|250 g||basmati rice|
|3 tbsp||olive oil|
|4 tsp||spicy paprika powder|
|5 tsp||curry powder|
|100 g||crème fraîche|
|starch (e.g. corn or potato)|
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.
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.
Add basmati rice and water to another cooking container and steam at 100°C/210°F for approx. 15 min.
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!