Chicken Curry with Rice

Ingredients

• boneless skinless chicken breast4.23 oz (120 g)
• yellow onion0.71 oz (20 g)
• sweet bell pepper0.71 oz (20 g)
• garlic0.03 oz (0.8 g)
• tomatoes0.71 oz (20 g)
• fresh ginger root0.07 oz (2 g)
• refined olive oil0.28 oz (8 g)
• heavy whipping cream1.13 oz (32 g)
• curry powder0.01 oz (0.4 g)
• wild riceCooked rice3.25 oz (92 g)
• unsalted butterCooked rice0.46 oz (13 g)
• waterCooked rice3.81 oz (108 g)

Directions

1. Cut the chicken breast into large cubes.
2. Cut the tomato and bell pepper into medium dice.
3. Cut the onion into half-rings.
4. Mince the garlic; peel and finely grate the ginger.
5. Sauté the chicken in oil until browned.
6. Add the onion and sauté briefly.
7. Add the remaining vegetables, curry powder, and salt and heat through. Stir in the cream.
8. Simmer for 3–5 minutes, until the sauce thickens.
9. Cook the rice in salted water until tender and finish with oil.
10. Serve in a divided plate with the rice separate.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.