Chicken and bell pepper curry over rice

Based on 37 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-4+
chicken breasts
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

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

    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
    • 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.
    • 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!