Curry roast chicken with fried rice and vegetables

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PREPARATION TIME​

0 '
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TOTAL COOKING TIME

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SERVES

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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 (about 1 ½ tablespoon)

• 2 bell peppers in sticks

• 2-3 spring onions cut into slices

• 1 green apple in sticks

• ½ bunch of fresh coriander, finely chopped

• 1 tablespoon coconut milk (optional)

Method

For chicken curry

1.  Preheat the oven to 180° C.

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

3.  Pour over the entire COOK at HOME cooking sauce and spread it, so it covers all the chicken pieces.

4.  Roast for 45-50 minutes until the chicken is cooked.

For fried rice with vegetables

1. In a skillet, sauté over high heat the spring onions and the peppers.

2. Add the rice, sauté and boil for 15 minutes with a little water.

3. Remove from the heat and add the apple and coriander.

Serving suggestion

Serve the chicken with the curry sauce on a deep plate and sprinkle with the remaining spring onions (the green part).

Serve the rice on another plate.

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PREPARATION TIME​

0 '
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Group-4002@2x.png

TOTAL COOKING TIME

0 '
Line-22@2x.png
Group-3978@2x.png

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 (about 1 ½ tablespoon)

• 2 bell peppers in sticks

• 2-3 spring onions cut into slices

• 1 green apple in sticks

• ½ bunch of fresh coriander, finely chopped

• 1 tablespoon coconut milk (optional)

Tip: Τo give even more exotic taste, pour over the chicken with a little of coconut milk the last 10 minutes of cooking.

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