Pollo al curry con riso integrale
Preparation Time:
50 min.
50 min.
Difficulty:
Medium
Medium
Total Calories:
550 kcal
550 kcal
Ingredients:
- 500g chicken breast, diced
- 200g brown rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 400ml coconut milk
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish (optional)
Kitchen Tools Needed:
- Skillet
- Pot
- Measuring cups
- Chopping board
- Knife
- Spoon
Instructions:
- Rinse the brown rice under cold water until the water runs clear. Cook the rice according to package instructions, usually in a pot with 2 cups of water for about 30-40 minutes until tender.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Stir in the diced chicken breast, cooking until browned on all sides, about 5-7 minutes.
- Sprinkle the curry powder over the chicken and mix well to coat evenly.
- Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Serve the curry over the cooked brown rice and garnish with fresh cilantro if desired.
Macros:
- Total Calories: 550
- Carbs: 30g
- Proteins: 50g
- Fats: 15g
