Curry Rice

Oct 30, 2009
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  • 1 boneless, skinless chicken breast.
  • 200 ml of whipped cream.
  • 1 medium size onion.1 teaspoon of curry powder.
  • 4 eggs.
  • ¼ kg of rice.
  • 6 garlic cloves.
  • 1 glass of broth (can be packed).
  • Oil
  • salt


  1. Mince the chicken breast in small squares, fry and set aside.
  2. In a different frying pan, fry the onion thinly chopped, add the cream, the curry powder and the broth. Simmer for 10 minutes, mash with whisker or mixer and set aside.
  3. Prepare rice. First fry the garlic cloves, add rice and stir well. Add as twice of water as the volume of rice and let simmer for 20 minutes.
  4. Make four fried eggs by putting a minimal amount of oil onto a stick-free frying pan and put an egg, when white is cooked, turn around with care and cook the other side.
  5. Mould rice, top with egg, and garnish with the curry mixture.

Tags: rice, Curry Rice
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