Spicy Indian chicken

Name: spicy Indian chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indonesian
Ingredients: 300 g basmati rice; 2 el sunflower oil; 500 g chicken breast; 200 ml tap water; 125 g Bumbu spice ajam smoor tray; 300 g cut white cabbages; 1 cucumber; 3 el White wine vinegar

Basmati rice with spiced chicken breast and vegetables

Ingredients

Directions

Boil the rice according to the instructions on the package.
Cut the chicken fillet into strips. Heat the oil in a wok or frying pan and fry the chicken strips for 2 minutes.
Put the Bumbu spice through and add water to the water. Bring to boil. Turn the heat down and simmer the chicken without lid in 15 min.
Add the white coals for the last 5 minutes. Stir frequently and reduce the sauce to the desired thickness.
Meanwhile, scrape the cucumber into thin slices. Spoon the cucumber with the vinegar, pepper and salt to taste.
Divide the rice with the Indian chicken over the deep plates and serve the cucumber salad.