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 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

How to cut a bell pepper

3 ways to steam vegetables

How to cook aromatic rice

Utensils

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

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!