Chicken Curry with Cucumber Salad and Rice




Rating: 3.95 / 5.00 (78 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the curry:












For the cucumber salad:







For the rice:




Instructions:

For the chicken curry, peel and finely chop the onion. Fry chicken pieces in hot oil until brown on all sides and place in an ovenproof dish.

Preheat the oven to 200 degrees. Sauté onion in oil, stir in curry paste and powder, add tomatoes.

Add soup and coconut milk. Season with cumin. Bring to a boil once and season with salt.

Pour tomato sauce over chicken pieces. They must be completely covered. Cook in oven at 200 degrees for 30 minutes covered and at 160 degrees for 90 minutes uncovered.

Grate the cucumber and drain in a sieve. Peel garlic and ginger, grate finely and mix with the cream and a little salt.

Squeeze the cucumber, add and season with salt. Steam the rice with double the amount of water and a little salt.

Arrange the chicken curry with cucumber salad and rice and serve.

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