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
- 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
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!