Curry roast chicken with
fried rice and vegetables

Group 3983@2x

PREPARATION TIME​

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVE

0

Method

For chicken curry

1. Preheat oven to 180° C.

2. In a roasting pan, place the chicken fillets.

3. Pour over all the cooking sauce and mix it well, so it covers all the chicken pieces.

4. Roast for 45-50 minutes until chicken is tender.

For fried rice with vegetables

In a skillet, sauté over high heat the onion and the peppers. Add the rice, the raisins, the apple sticks and the coconut milk. Remove from heat and add the chopped coriander.

Serving suggestion

Serve a fair portion of rice and the chicken over it. Pour over the curry sauce and sprinkle the finely chopped spring onions.

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

TOTAL COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Ingredients

For chicken curry

• 1kg skinless chicken thigh fillets, cut into large cubes
• 1 COOK at HOME cooking sauce for curry roast chicken

For fried rice with vegetables

500g boiled basmati rice

20ml olive oil (~ 1,5 tbsp.)

2 bell peppers in sticks
1 onion finely chopped
50g raisins
1 green apple in sticks
1 tbsp. coconut milk
½ bunch of fresh coriander, finely chopped

To serve
2-3 spring onions (the green part)

Tip: Για να δώσετε πιο εξωτική γεύση, περιχύστε το φαγητό με λίγο γάλα καρύδας τα τελευταία 10 λεπτά του ψησίματος.

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