Der Beitrag Chicken curry with rice erschien zuerst auf kitchensplace.
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As you may know, I love curry dishes with delicious basmati or jasmine rice. I sometimes wonder why I didn’t like these dishes at all in the past and I get annoyed that I missed so much. Maybe that is the reason why I like to try new curry creations over and over again. This chicken curry is currently one of my favorites because it is so quick and easy to prepare and is simply an absolute soul food! Even if the calories are tough, you shouldn’t forget that this dish also contains a lot of protein. Besides – sometimes it just doesn’t matter! 
The great thing about this chicken curry is that it is so easy and quick to prepare. You only need a few ingredients here, most of which are already in the pantry. I also recommend a really fresh meat, which is best of organic quality. Even if it is more expensive, it pays off in terms of taste and society to make a contribution to the environment.
If you would like to discover more curry recipes, take a look around my Asian recipe collection.
Nutritional Information per serving
Calories: 768 – Protein: 54g – Fat: 32g – Carbs: 66g
Chicken Curry with Rice
Ingredients
- 400g sliced chicken
- 150g rice
- 1 onion
- 2 cloves of garlic
- 1 can of creamy coconut milk
- 1 tbsp tomato paste
- Salt, pepper, curry powder
- fresh coriander
- some oil to fry
Directions
- Step 1 Sear the sliced chicken in a little oil with chopped onions and garlic, so that nice toasted aromas develop on all sides.
- Step 2 Meanwhile cook the rice in salted water.
- Step 3 Deglaze the chicken with coconut milk, bring to the boil and stir in the tomato paste. Then let it reduce for about 10 minutes.
- Step 4 Season with salt, pepper and 1-2 teaspoons of curry powder and serve with fresh coriander.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken curry with rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Chickpea curry with paprika and rice erschien zuerst auf kitchensplace.
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I think it’s really great that there are so many ways to serve a delicious curry with rice. I particularly like to use vegetarian combinations and use coconut milk and fresh herbs. This is also the case with this recipe for chickpea curry with paprika and rice.
For this recipe you don’t need any unusual ingredients, pastes shipped from the Far East or an infinite amount of cooking time. In just 30 minutes you can put this curry together from simple products from the supermarket. This makes this dish perfect as a delicious dish for your after-work kitchen. And the best thing is: you can simply cook one more portion and use it as meal prep for the next day.
Nutritional information per serving of Chickpea Curry:
Calories: 528 – Protein: 12g – Fat: 24g – Carbs: 65g
Chickpea Curry with Paprika and Rice
Ingredients
- 120g rice
- 200g chickpeas
- 1 bell bell pepper
- 200g coconut milk
- 1 tbsp tomato paste
- 1 clove garlic
- 1 tbsp olive oil
- 1 bunch fresh cilantro
- salt, pepper, curry powder
Directions
- Step 1 Cook the rice according to the instructions on the package
- Step 2 cut the peppers into strips, chop the garlic and sauté in a saucepan with the olive oil
- Step 3 stir in the tomato paste and sauté briefly. Then deglaze everything with coconut milk and let it boil for 5 minutes at high temperature.
- Step 4 Turn the temperature back to medium heat and stir in the chickpeas. Now just simmer a bit and let it reduce
- Step 5 In the meantime you can finely chop coriander and add half of it to the curry. In addition, season the curry with salt, pepper and curry
- Step 6 serve the curry with rice and the rest of the coriander.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chickpea curry with paprika and rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
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This chicken and pineapple curry is prepared with a light coconut milk and a vegetable garnish made from snow peas and carrots. A rice side dish is ideal for this, but alternatively this curry can also be consumed on its own or with a little bread.
The combination of chicken and pineapple with coconut milk gives the curry a great combination of flavors. My chicken curry is spicy, but not too hot and just refreshing. You can of course vary it with other vegetables (e.g. peas or zucchini). Overall, this curry is a great dish for anyone who likes the combination of curry and coconut.
Maybe you fancy a vegetarian curry with sweet potatoes and chickpeas? You can find the recipe for this here .
Nutritional Information per serving
Calories: 551 – Protein: 40g – Fat: 15g – Carbs: 64g
Chicken-Pineapple Curry
Ingredients
- 400g chicken fillet
- 150g jasmine rice
- 500ml water
- 10g butter
- 3 carrots
- 1 can coconut milk, low fat
- 1 can pineapple, chopped
- 150g sugar snap peas
- 3 tbsp tomato paste
- 1 tsp curry, 1 tsp turmeric, 1 tsp paprika powder
- 1/2 tsp garlic powder, 1/2 tsp coriander
- 1/2 lemon
- salt, pepper
Directions
- Step 1 Cut the chicken fillet into pieces and sear in the butter in a saucepan. Season with salt and pepper. Then remove and set aside. Cook the rice according to package instructions
- Step 2 Peel the carrots and cut them into small slices, then boil them in the broth of the chicken with 500ml of water and let the water reduce. Deglaze with coconut milk and stir in tomato paste
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Step 3
Wash the sugar snap peas and stir in along with the pineapple chunks. Add curry, turmeric, coriander and paprika powder. Finally, stir in the chicken. Add the juice of half a lemon and season everything with salt and pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet potato curry with chickpeas and rice erschien zuerst auf kitchensplace.
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Actually, I’m not a big fan of oriental dishes, especially with oriental spices. But this curry has irritated me for a long time, so I finally got myself up and got all the relevant ingredients and spices in the Biomark. Then I just started cooking this super delicious curry.
Recipe for my sweet potato curry
My vegetarian curry is based on sweet potatoes, which are first seared extra hot to get nice roasted aromas. Later on, chickpeas are added to the sweet potatoes. The whole dish is rounded off with low-fat coconut milk, tomatoes and of course the aforementioned oriental spices. As a side dish, I traditionally opted for rice. This curry is also particularly tasty with naan bread. Very important: Be sure to use fresh coriander and lemon – these two ingredients round off the curry perfectly.
Nutritional Information per serving of Sweet Potato Curry
Calories: 462 – Protein: 11g – Fat: 14g – Carbs: 72g
Sweet Potato Curry with Chickpeas and Rice
Ingredients
- 1 large sweet potato
- 200g rice, uncooked
- 1 red onion
- 2 cloves garlic
- 1 can chickpeas
- 1 can tomatoes, chunky
- 1 can coconut milk, reduced fat
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp curry
- salt, pepper
- 1 tbsp olive oil
- 1/2 lemon
- fresh coriander
Directions
- Step 1 Dice the sweet potato, onions and garlic. Heat olive oil in a saucepan and fry the sweet potato cubes for about 10 minutes to create roasting aromas. Then stir in the onion and garlic and fry as well. Cook the rice
- Step 2 Deglaze the sweet potato with coconut milk. Then add the tomatoes and mix everything. Stir in the spices and the chickpeas and season with salt and pepper. Simmer everything for about 15 minutes and let it reduce
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Step 3
Chop the cilantro and stir in half. Stir in the juice of the lemon and some lemon zest as well. Drain the rice and serve with the remaining cilantro.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato curry with chickpeas and rice erschien zuerst auf kitchensplace.
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