Chicken with rice and curry paste

Chicken with rice and curry paste - a simple and delicious recipe

If you are looking for a quick and tasty recipe, chicken with rice and curry paste is the perfect choice. This combination of flavors and textures will transform an ordinary meal into an unforgettable culinary experience. Moreover, it is a versatile recipe that can be adapted based on available ingredients.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4

Ingredients:
- 500 g chicken breast, diced
- 1 cup of rainbow rice (approximately 200 g)
- 1 large onion, finely chopped
- 1 carrot, diced
- 1 parsnip, diced
- 1 red bell pepper, diced
- 1 small celery, diced
- 2 tablespoons olive oil or sunflower oil
- 2 tablespoons sweet soy sauce
- 2 tablespoons mushroom sauce
- 1 tablespoon red curry paste
- 1 tablespoon green curry paste
- 1 teaspoon curry powder
- Salt and pepper, to taste

Preparation:

1. Preparing the ingredients: Start by washing and cutting all the vegetables into equal-sized cubes. This will ensure even cooking. You can use a sharp knife for more precise cuts. Set the vegetables aside.

2. Sauté the onion: In a large skillet or wok, add the oil and heat it over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. It is important not to burn it, as the bitter taste of overcooked onion can affect the recipe.

3. Add the vegetables and chicken: Once the onion is ready, add the carrot, parsnip, bell pepper, and celery. Stir well and let it sauté for 5 minutes. Add the diced chicken breast and continue to cook for another 5-7 minutes until the meat turns slightly golden.

4. Incorporate the rice: Add the rainbow rice to the skillet and stir well to combine it with the other ingredients. Sauté the rice for 2-3 minutes to lightly toast it, which will enhance the flavor.

5. Add the spices: Add the sweet soy sauce, mushroom sauce, red and green curry paste, and curry powder. Stir well to evenly coat the rice and chicken with the delicious flavors. If you want a spicier taste, you can add more green curry paste.

6. Final cooking: Add 2 cups of water (approximately 500 ml) to the skillet. Bring to a boil, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes, or until the rice absorbs all the water. Check occasionally, and if necessary, add a little water.

7. Serving: Once the rice is cooked, remove the skillet from the heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork. Serve the chicken with rice and curry paste hot, sprinkled with fresh coriander or parsley leaves for a touch of freshness. You can also opt for a squeeze of lemon juice for an extra acidity.

Variation suggestion: You can replace the chicken breast with tofu for a vegetarian option or add vegetables like zucchini or peas to diversify the dish.

This chicken with rice and curry paste recipe is not only simple but also full of flavor, perfect for a quick weeknight dinner or a special family meal. Enjoy every bite!