Chicken Curry and Beetroot Rice


Ultra Basic





A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 601 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 36 g
  • 32 g
  • 38 g

Ingredients Needed for Chicken Curry and Beetroot Rice

2 tablespoons of vegetable oil
7 ounces of rice, cooked
1 egg, whisked
½ teaspoon dried oregano
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

How to Make Chicken Curry and Beetroot Rice

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the cooked rice and whisked egg, then stir.
  3. Season with salt, pepper, oregano, and cardamom.
  4. Add the canned beetroot and stir, until the rice turns pink.
  5. Shred a bit of lime zest. Mix for 1 more minute.
  6. 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. Add salt, pour the coconut milk and the spring onion. Reduce the heat, and cook for an additional 3-5 minutes.

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