Name: Chicken curry with rice – a quick Czech one-pan version
Yield: 4 servings
Cuisine: Asian
Ingredients: Chicken curry; 600 g chicken breasts or thigh cutlets (cut into pieces); 1 pc large onion; 2 cloves garlic; 20 ml oil (rapeseed/sunflower); 12 g curry spice (approx. 1 heaped tablespoon); 2 g ground sweet paprika (optional, for color); 250 ml cooking cream (12–18 %); 250 ml water or stock; 150 g frozen vegetables (peas, corn, carrots) or fresh bell pepper; 10 ml lemon juice (optional, to soften and “brighten” the flavor); 7 g soli; 2 g pepper; Rice; 250 g long-grain rice (jasmine/basmati/regular); 550 ml vody; 4 g soli

Chicken curry with rice – a quick Czech one-pan version

Chicken curry with rice in a quick Czech version is one of those recipes that saves ordinary days. Want something “fragrant and saucy” but don’t want to track down ten exotic ingredients? Here you only need curry powder, an onion, chicken, cream (or milk) and even frozen vegetables. The result is a mild, creamy curry sauce that isn’t overly spicy, so kids usually eat it too, served with rice that soaks everything up nicely. Ready in half an hour and also ideal for a lunchbox – it still tastes great the next day.

⏱ 30 min● easy♨ 4 servings

Step by step

Instructions

0 z 7

1Step 1Start with the rice so it cooks while you make the sauce. Rinse the rice in a colander under cold water until the water runs almost clear. Put it in a pot, add water and salt, bring to a boil, reduce heat to the lowest setting, cover and cook 10–12 minutes until the water is absorbed. Then turn off the stove and let the rice rest under the lid for another 5 minutes.
2Step 2Meanwhile, prepare the chicken mixture. Finely chop the onion and press the garlic. Cut the chicken into smaller pieces (about 2×2 cm), season with salt and pepper. Prepare the vegetables so they only need a quick heat-through – for frozen ones just portion them, for fresh ones cut into small pieces.
3Step 3Heat oil in a pan and add the onion. Sauté it 2–3 minutes until translucent. Add the chicken and fry it over medium-high heat until it seizes up on all sides and starts to lightly brown. This creates a flavor base so the sauce tastes "meaty," not just like cream with curry.
4Step 4Turn the heat down to medium, add the garlic, curry powder and optionally a pinch of sweet paprika. Quickly stir everything and let the spices bloom for about 20–30 seconds. Not longer – curry and paprika can burn and turn bitter. Immediately after, pour in water or stock, scrape up any browned bits from the pan and stir.
5Step 5Add the vegetables and let the mixture simmer gently for 5–7 minutes so the chicken finishes cooking and the sauce develops flavor. Then pour in the cream, stir and cook another 3–5 minutes so the sauce mellow and slightly thickens. Taste and adjust salt, pepper and a few drops of lemon to brighten the sauce and make it less heavy.
6Step 6If you want a thicker sauce, let it reduce for a few minutes uncovered. If it's too thick, add a little water or stock. The goal is a creamy sauce that nicely coats the chicken and rice without being like concrete.
7Step 7Fluff the rice with a fork, divide onto plates and top with the curried chicken and vegetables. If you like, add a spoonful of plain yogurt to the plate (it will mellow the flavor) or sprinkle with spring onion. If you want to take the meal in a container, let it cool a bit before closing it – it will taste great the next day too.

Kitchen tip

Curry blends vary – some are mild, others very aromatic. Start with a smaller amount (for example 2 teaspoons), taste the sauce after adding the cream and add more if needed. If you want more curry flavor without more salt, a pinch of turmeric or a drop of lemon can help.

Customize this recipe

Variants and alternatives

Coconut version: replace cream with coconut milk – it will be more “Asian,” but still simple. With pineapple: add a few pieces of pineapple (fresh or canned) for a mild sweet-and-sour variant kids often love. More vegetables: add broccoli, zucchini or bell pepper – just heat briefly so they stay crisp. Lighter version: use chicken breast, swap cream for semi-skimmed milk + a tablespoon of yogurt at the end. The sauce will be less fatty but still creamy.

Approximate per serving

Nutritional values

Energie~620 kcalProteins~38 gSacharidy~70 gTuky~18 g

Chicken curry with rice – a quick Czech one-pan version

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Useful equipment for this recipe

Salente Jasmine 1.9 L – smart rice cooker with automatic programs

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

Kuřecí fajitas s paprikami a cibulí z jedné pánve

Write a comment Cancel reply

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Useful equipment for this recipe

Salente Jasmine 1.9 L – smart rice cooker with automatic programs