Chicken and bell pepper curry over rice

Chicken and bell pepper curry over rice

Based on 41 ratings
Sponsored

Miele

Community Member

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
15
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

Utensils

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

How-To Videos

How to cut a bell pepper

3 ways to steam vegetables

How to cook aromatic rice

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.
    • 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!

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement