Chicken curry with rice
Coconut milk, curry paste, peppers, chicken — mild enough for children, done in 35 minutes.
- Time
- 35 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- all year
- poultry
- quick
- one pot
- batch-cook
- freezes well
- everyday
Ingredients for 4 portions
600 gchicken breast
1onions
2 clove(s)garlic
20 gginger
2bell peppers
2carrots
400 mlcoconut milk
2 tbspcurry paste
2 tbspsoy sauce
1lemons
300 grice
2 tbsprapeseed oil
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Soya
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 767 kcal |
|---|---|
| Protein | 45.8 g |
| Fat | 30.6 g |
| Carbohydrates | 70.3 g |
| of which sugar | 12.2 g |
| Fibre | 11 g |
| Salt | 1.6 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Put the rice on. Dice the chicken, finely chop the onion, garlic and ginger, slice the peppers and carrots.
- 2
Brown the chicken in oil, remove; fry the onion, garlic, ginger and curry paste for 2 minutes.
- 3
Add the vegetables, pour in the coconut milk, simmer for 10 minutes, return the chicken for another 5.
- 4
Season with soy sauce, lemon juice and salt, serve with rice.