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Chicken Curry and Beetroot Rice

Category Main Course
Servings 2 servings
Calories 601 calories
Skill Required Basic
Duration 30 minutes

This chicken curry with beetroot rice is a savory dish, with lots of different flavors. It tastes great and also looks wonderful on the plate. Beetroot is well-known as a natural food coloring, giving the rice an intriguing color. Also, cardamom, curry paste, and coconut milk make this dish a truly complete experience for your taste buds.

  • 2 tablespoons vegetable oil
  • 7 ounces (200 grams) rice, cooked
  • 1 egg, whisked
  • Salt
  • 1/2 teaspoon dried oregano
  • Pepper
  • 1/4 teaspoon cardamom
  • 2 ounces (55 grams) canned beetroot
  • 1/2 lime
  • 1 tablespoon curry paste
  • 8 ounces (225 grams) chicken breast, sliced
  • 1 spring onion, chopped
  • 1/4 cup (65 ml) coconut milk
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  • Add the cooked rice and whisked egg, then stir.
  • Season with salt, pepper, oregano, and cardamom.
  • Add the canned beetroot and stir, until the rice turns pink.
  • Shred a bit of lime zest. Mix for 1 more minute.
  • Heat the remaining vegetable oil in a skillet over medium heat. Add the curry paste and stir for 1 minute. Add the chicken, squeeze the lime, and cook it for 15 minutes, while stirring in the process.
  • Add salt, pour the coconut milk and the spring onion. Reduce the heat, and cook for an additional 3-5 minutes.
Nutrition Per Serving
601 kcal
38 g
32 g
36 g