• Home
  • Chicken Curry and Beetroot Rice

Chicken Curry and Beetroot Rice

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.
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.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

2 tablespoons of vegetable oil
7 ounces of rice, cooked
1 egg, whisked
salt
½ teaspoon dried oregano
pepper
¼ teaspoon cardamom
2 ounces of canned beetroot
½ lime
1 tablespoon curry paste
8 ounces of chicken breast, sliced
1 spring onion, chopped
¼ cup coconut milk

Ingredients

Steps

1
Done

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

2
Done

Add the cooked rice and whisked egg, then stir.

3
Done

Season with salt, pepper, oregano, and cardamom.

4
Done

Add the canned beetroot and stir, until the rice turns pink.

5
Done

Shred a bit of lime zest. Mix for 1 more minute.

6
Done

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.

7
Done

Add salt, pour the coconut milk and the spring onion. Reduce the heat, and cook for an additional 3-5 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

601 kcal
Calories
36 g
Carbs
32 g
Protein
38 g
Fat

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares