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Curry Chicken and Rice Bowl
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Source: https://recipheon.com/en/recipes/main-dishes/curry-chicken-and-rice-bowl
About this recipe
This curry chicken and rice bowl is a quick, simple meal made with chicken fillet, rice, carrot, bell pepper, and mild curry powder. Rice makes a mild, filling base, while curry gives the chicken and vegetables distinct flavor without a heavy sauce. Carrot and bell pepper add color and gentle sweetness, keeping the simple dish interesting. Serve it immediately after cooking as a warm, complete meal.
Ingredients
250 g chicken breast
100 g rice
1 carrot
1/2 bell pepper
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Cook the rice according to the package cooking time and water ratio. Once tender, drain any excess water and leave covered for a few minutes. Separate the grains with a fork before assembling the bowls.
Cut the chicken into 2–3 cm pieces and toss with the curry, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Heat the oil in a skillet and cook the chicken over medium-high heat for 6–8 minutes, turning it, until fully cooked through in the center.
Cut the carrot into thin strips and the bell pepper into small dice.
Arrange the rice in a bowl, then add the curry chicken and prepared vegetables.
Serve right away, while the rice and chicken are still warm.
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