Chicken curry stew

Name: chicken curry stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g basmati rice; 2 onion; 2 stem celery; 4 chicken breast; 2 el traditional olive oil; 1 tl curry powder; 2 el wheat flour; 250 ml chicken broth from tablet; 125 g creme fraiche; 200 g fresh peas bag; 4 el baked onions

Chicken curry faeces with basmati rice and peas.

Ingredients

Directions

Prepare the rice according to the instructions on the package.
Chop the onion. Cut the celery into small pieces. Cut the chicken into thin strips.
Heat the oil in a large pan and fry the onion and celery over medium heat 2 min. Add the chicken and cook for 1 min.
Mix the curry powder and the flour, sprinkle over the chicken and scoop.
Pour the broth into portions with the chicken mixture while stirring. Only give the next shoot when the previous shoot is bound by the flour.
Bring to the boil and put on low heat. Stir in the crème fraîche and simmer for 10 minutes on a low heat.
In between (5 minutes after), pea the peas in the rice and heat them. Season the chicken curry with salt and pepper.
Divide the peas rice on the plates and spoon the chicken curry. Sprinkle the dish with fried onions.