INGREDIENTS
- 1,5 cup of basmati rice (or other rice of your choice)
- 2 pieces of chicken breast
- 1 middle sized zucchini
- 1 cup of canned sweet corn
- 1 onion
- 3 cloves of garlic
- 3 tbsp olive oil
- 2 tbsp curry powder
- salt, black pepper
- other seasoning you like
INSTRUCTIONS
- Cut the chicken breast and zucchini into small pieces, 2 cm by 2 cm. Cut the onion and the garlic to p smaller pieces.
- Heat the oil in the pan and when hot, add the onions and garlic. Saute for a few minutes until onion gets soft and golden.
- Now add the pieces of chicken and stir until the chicken loses the pink color and becomes light brown. Add the zucchini and stir for a minute.
- Add the rice to the pot and stir until the rice becomes transparent.
- Add curry, salt, black pepper and additional spices to the pot. Stirr for a minute and add two cups of water. The water should cover other ingredients in the pot. Bring to a simmer then keep cooking on low, reduced heat. Add the water when needed, only a cup at a time.
- Taste the rice when it looks almost cooked, in about 15 minutes. Just before the end add a cup of canned sweet corn and mix it into the rice.
- Turn of the heat and set aside for 5 minutes with a lid covered.
- Enjoy :)
NOTES
🌽 Skip the chicken and make a vegetarian version with more vegetables instead.
🌽 Do not stir the rice all the time, just as little as needed. Mixing the rice too much could make the rice too sticky.
🌽 To make a creamier version of the rice, add coconut milk from the can.
🌽 For a more cheesy taste, sprinkle with shredded parmesan cheese when the rice is finished.
🌽 Keep the rice in the fridge for up to two days, freeze and thaw the dish only once.
Nutrition
Calories: 545kcal