Chicken and bell pepper curry over rice

Name: Chicken and bell pepper curry over rice
Prep time: 20 min
Cook time: 30 min
Total time: 65 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 3 chicken breasts; 2 bell peppers (red); 9 oz basmati rice; 3 tbsp olive oil; 4 tsp spicy paprika powder; 5 tsp curry powder; 1.5 cups water; 3.5 oz cream; 3.5 oz crème fraîche; salt; pepper; starch (e.g. corn or potato)

Based on 37 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

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

Nutrition per serving

Cal
471

Protein
31 g

Fat
27 g

Carb
25 g

Step 1/4
- 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
- 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
- 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
- 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!