RecipesPasta & Co

Tender Chicken in a Creamy Sauce and Basmati Rice

by Micaela Harrasser

With cold, short days approaching, I start thinking about my favorite comfort foods. This one is on top of my list: easy to make, with a creamy and mild sauce that hugs you, soft chicken bites and fragrant rice.

So simple, yet so delicious 😊 it’s also quick and easy to make: you prep the chicken plus sauce while the rice cooks, isn’t that great?

For the chicken, I tend to go for the leaner parts like breast and fillets. As you will be cooking it for long, it will become super tender I promise! In this version for the cream I used milk – but if you like it extra rich and thick you can go for cooking cream instead. As for the spice(s), use your favorite ones. Mines are turmeric, cumin and a little less coriander and cardamon. Divine. Finally, for the rice, basmati goes best but you can also use jasmin rice. Enjoy!

Tender Chicken in a Creamy Sauce and Basmati Rice

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 100g chicken breast fillet, diced
  • 100ml water
  • ½ vegetable cube stock
  • 1 tbsp flour
  • 100ml milk (or cooking cream for extra creaminess)
  • 140g basmati rice
  • 3 tbsp curry powder
  • 1 small onion
  • Extra virgin olive oil
  • Pinch of salt

Instructions

  1. Place the basmati rice to cook in boiling, salted water.
  2. While the rice cooks, finely chop the onion.
  3. To a wide pan, add some olive oil and heat up.
  4. Once hot, add the onion and cook on medium-low heat until golden, about 2-3 minutes.
  5. While the onion cooks, boil the water (I place the 100ml water in a bowl and microwave it).
  6. Add the stock cube to it and stir until all dissolved.
  7. Once the onion is ready, add the diced chicken and the curry powder.
  8. Stir well and keep cooking.
  9. To the stock, add the flour and mix very well (ideally with a whisk) until it’s all incorporated and you do not have any lumps.
  10. After cooking the chicken for about 5 minutes, add the stock + flour mix to it and stir well.
  11. Then, add the milk and mix well.
  12. Once it starts bubbling (give it a minute) it should start becoming more dense.
  13. Stir occasionally and turn the heat off once it reaches your desired density (I like mine quite dense).
  14. Once ready turn off.
  15. Once the rice is ready, drain it.
  16. Add the rice to the dish, then add the chicken curry.
  17. Serve and enjoy!

Notes

Storage: it can keep in the fridge in an airtight container for up to two days

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