Chicken curry
Chicken curry

Chicken curry

Serves 2:

  • 250 g of rice
  • 300 g of thick-cut slices of chicken breast
  • 1/2 shallot
  • 1/2 carrot
  • 1 tablespoon of flour
  • 2 teaspoons of yellow curry powder
  • 1 glass of coconut milk (or whole milk)
  • oil, salt

Rice:Place the rice in a bowl and rinse under running water, then drain with a sieve. Rinse several times without leaving the rice to soak, until the water runs clear when rinsing (usually 10 rinses). Place the rice in a pot, barely cover it with water (equal quantities of water and rice) and add a drop of seed oil. Bring to the boil. Turn the heat down to the minimum and cover with a lid, then cook for another 10 minutes. Turn the heat off and leave the rice to rest for 10 minutes. Remove the lid and fluff the rice with a fork.

Chicken:Cut the chicken breasts into goujons and place them in a bowl with half a tablespoon of curry powder and salt and pepper to taste, leaving the flavours to mingle. Lightly fry the julienned carrot and shallot in a pan with a little oil. 

Next add the chicken goujons and cook for a few minutes. Soften by adding a glass of coconut milk and cook for another few minutes; add the flour and, if too dry, some more milk. To finish off, spice up the flavour by adding half a tablespoon of curry and remove from the heat. Serve hot accompanied by the rice.


  • 45 '
  • a.r.
  • easy
  • 2
  • Burner advised: RAPID