Vida Recetas Editorial
Rice with chicken curry is a one-dish meal, creamy and full of flavor, combining juicy chicken with the aromatic spice of curry. This easy recipe is perfect for a weekday lunch or dinner, as it comes together in under 30 minutes using simple ingredients you probably already have at home.
Originating from Southeast Asia, curry has been adapted worldwide, and this version with cream and cornstarch achieves a thick, velvety sauce that coats every grain of rice. It's ideal for those seeking comfort food, but also for those wanting to impress with an exotic twist without fuss.
The dish stands out for its balance: chicken marinated in curry, salt, and pepper is browned in the wok, then bathed in a creamy sauce thickened with cornstarch. It's served over fluffy rice, which soaks up the juices and completes the experience.
You can vary the recipe by adding vegetables like bell peppers, carrots, or peas, or substitute cream with coconut milk for a more tropical touch. If you prefer it spicier, add chili or extra curry. Undoubtedly, it's a versatile recipe that adapts to your taste.
Cook
45 min
Servings
4
Chop the chives
Chop the chicken
Pour oil into a wok
Deposit and mix the chives with the chicken
Season with Salt, Pepper and Curry
Wait for it to color
Then add cream and cornstarch to make it thick
It's going to take consistency
Combine with rice
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
