Chicken and bell pepper curry over rice

Step 1/4

• 1½ chicken breasts
• 1½ tbsp olive oil
• 2 tsp spicy paprika powder
• 2½ tsp curry powder

• large bowl
• cutting board
• knife

Slice chicken breasts crosswise. Mix olive oil, spicy paprika powder, and curry powder in a bowl. Add chicken breast slices, toss to coat, and let marinate for approx. 15 min.

Step 2/4

• 1 bell peppers

• unperforated steam cooking container
• steam oven

Finely slice bell pepper. Add to steam cooking container together with marinated chicken breast and steam at 100°C/210°F for approx. 12 – 14 min.

Step 3/4

• 125 g basmati rice
• 187½ g water

• unperforated steam cooking containers

Add basmati rice and water to another cooking container and steam at 100°C/210°F for approx. 15 min.

Step 4/4

• 50 g cream
• 50 g crème fraîche
• salt
• pepper
• starch

• small saucepan

Add cream to a small saucepan on medium heat and simmer for approx. 2 min. Season with salt and pepper. If desired, thicken with starch. Stir in crème fraîche and take from heat. Serve chicken and bell pepper with sauce and rice. Enjoy!

Enjoy your meal!