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Super delicious 15 minutes chicken curry with vegetables and rice

Super delicious 15 minutes chicken curry with vegetables and rice

Coming home from work and you definitely need a dish that is tasty and ready in a short time? Then you should take a look a my recipe for chicken curry with vegetables and rice. It will only take you about 15 minutes and it will taste delicious. You don’t believe it? Then try it!

What is the highlight of a curry?
Curry always needs a sweet partner to make the dish even more tasty.

Curry is a mixture of different herbs and consists of 20 different herbs such as curcuma, caraway, rose-paprika, red pepper, cinnamon, ginger, …

Chicken curry and “Currywurst” are famous dishes with curry.

In Germany the “Currywurst” is probably one of the most famous dishes, but also Asian recipes with green curry (thai-kueang kaeng) are very popular. The green curry paste has nothing to do with the famous curry powder. It consists of 50 % of Thai chili, and the rest is garlic, shallots, galangal root (Thai ginger), roasted coriander seeds, coriander roots, lemon peel and shrimp paste.

Add honey or brown sugar to any dish with curry.

Everyone knows the proverb: “Opposites attract”. That doesn’t only work with relationships but also with curry and sugar. In other words: curry needs something sweet to give the dish a pleasant and full taste.

Chicken pieces cooked as a the whole

For this chicken curry I cook the deboned chicken breast and the legs on as a whole in the sauce (see video), so the meat won’t get dry.

When you are in a hurry: version with chicken strips

If you want to be even quicker, then slice the chicken breast and quickly sear the strips in a dash of oil. Take out the meat and prepare the vegetables and the sauce. Add the meat to the sauce just before serving the curry. Let everything cook together for about 3 minutes, then it is done.

The perfect sauce for the chicken curry

I’m often asked how I prepare my sauces. Here are some of my secrets for you. In my video I show the preparation with chicken stock and soy sauce. That is just one version. You can also take normal cream or even coconut milk. You can take self-made chicken stock or you use a bouillon cube.

How to thicken the sauce for the chicken

To thicken the sauce you should use flour. You brown the flour briefly in grease and then you deglaze it with cold water, no lumps will form and the flour taste is reduced.

If you prefer a gluten-free diet, you can thicken the sauce with cornstarch. Mix the starch with cold water, then add it to the chicken curry. Once the sauce boils, it will start to thicken.

Another option is to mix one tablespoon of cornstarch with half a glass of cold water. Then bring the sauce to a boil and add the starch water gradually until the desired thickness is reached.

Basmati rice it is:

Boil the basmati rice in a pot next to the chicken curry. Start with the rice to avoid stress. As a general rule, you bring one cup of rice with two cups of water to a boil. Don’t forget to salt the water. Cook the rice with a lid at low heat. Since I worked with a Japanese cook, I always wash the rice. Put the rice into a bowl and fill the bowl with water. Leave the rice for a few minutes by continuously adding running water to it. The rice sinks down on the ground and the turbidities will be washed out. That gives the rice a better taste.

The cooking video for the chicken curry with rice

Cooking video: How to debone a chicken

Chicken curry on other websites

Marie shows on her blog a Red Thai curry with chicken and vegetables. Click here

I also found a good recipe on Ilses website. Her red chicken curry looks amazing. You can find her article here.

Prerna shows a traditional chicken curry recipe with great pictures. The article is written in English. Click here.

Chicken curry with vegetables and rice
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Rezept drucken
    Servings Prep Time
    3 servings 15 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    3 servings 15 minutes
    Cook Time
    15 minutes
    Chicken curry with vegetables and rice
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      3 servings 15 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      3 servings 15 minutes
      Cook Time
      15 minutes
      Ingredients
      • 1 chicken parted, see video instruction
      • 1 piece of onion medium size
      • 1 piece of garlic clove medium size
      • 1 slice of ginger 4 mm
      • 1 Zucchini medium size
      • 1 Stück eggplant medium size
      • 1 tablespoon sunflower oil
      • 1-2 teaspoon Mehl
      • 60 ml white wine dry
      • 300 ml chicken stock self made or stock cube
      • 1 tablespoon Curry yellow curry powder
      • 1 teaspoon honey
      • 200 ml soy cream or coconut milk, cream
      • 2 tablespoon soy sauce
      Servings: servings
      Units:
      Recipe Notes

      Sear the parted chicken in a pan.

      Cut the peeled onions into cubes and add them to the meat.

      Chop the garlic and the ginger slices finely.

      Cube the eggplant and the zucchini and also add to the pan.

      Turn the chicken pieces, put the vegetables aside and pour in some oil, also add the flour and roast everything (instead you can also add 1 teaspoon of cornstarch mixed together with 100ml water later - after boiling, the cornstarch and the sauce will thickne).

      Add the chopped garlic and ginger and extinguish with white wine, pour in the chicken stock and let it boil.

      Season with curry and honey, stir in the soy cream and mix everything properly.

      Add some soy sauce according to your flavor. Let it simmer for another 10 minutes before serving the curry with rice.

      For decoration: some goji berries or candied cherries.

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