Curry rice with chicken and cucumber

Name: curry rice with chicken and cucumber
Total time: 20 min
Yield: 4
Ingredients: 500 gram winter carrot; 40 gram butter; 1 onion; 1 toe garlic; 1 tablespoon curry powder; 300 gram basmati rice; 500 ml chicken boullion; 300 gram chicken breast; 3 tablespoon soy sauce; 1 cucumber

Ingredients

Directions

Peel the carrots with a peeler and grate them coarsely (in the food processor).
Heat half the butter in a wide pan and fry the onion, carrots and garlic for three minutes.
Sprinkle the curry powder over and bake for another minute.
Scoop the rice through and pour in the stock.
Boil the rice gently in a quarter of an hour and leave to stand covered for ten minutes.
Cut the chicken fillet into four pieces and rub them in with soy sauce.
Heat the rest of the butter in a small frying pan and fry the chicken breast on medium high heat in ten minutes around brown and cooked.
Cut the cucumber lengthwise in quarters and then into pieces of five cm long.
Cut the chicken fillet into slices.
Serve the curry rice with the chicken and cucumber.