Recipe for Rice with chicken curry and cream

Ingredients to make Rice with chicken curry and cream:

• 1 whole chicken breast
• curry to taste
• 400 milliliters of cooking cream (milk cream)
• 1 glass of white wine
• 2 glasses of rice
• 1 unit of onion
• 1 tin of sliced ​​mushrooms
• 1 clove garlic
• 1 jet of oil
• 1 pinch of cumin
• 1 pinch of turmeric
• 1 pinch of black pepper
• 1 pinch of ground cinnamon
• 1 pinch of nutmeg
• 1 pinch of ground ginger

How to make Rice with chicken curry and cream:

1. Put the rice to cook with a chicken broth cube to give it a touch of flavor. Remember that the proportion is for a glass of rice, two of water. When it is ready, drain it and reserve it for later.
2. Cut the chicken breast into cubes, finely chop the onion and cook both ingredients in a pan with a splash of oil over medium-low heat.
3. When the chicken begins to brown and the onion is soft, pour in two glasses of water and one of white wine. If you want, you can add a chicken stock cube to enhance the flavor of the rice with chicken curry and cream. Stir and let cook until the broth has been consumed.
4. Add the sliced ​​mushrooms when there is little broth left, the cooking cream, curry to taste and the rest of the spices. We have added about 15 grams of curry but you can add the amount you want. Stir with a wooden spoon and cook for approximately 2 minutes, until all the ingredients are well cooked and there is plenty of sauce left.
5. Serve the rice and pour over the chicken curry preparation with cream. You can mix it or leave it like that for each diner to mix it to taste

Chicken curry with cream – Tips and tricks

To prepare the perfect chicken curry with rice, there are a series of tricks and recommendations that you should keep in mind:

• Ideally, use the variety of basmati rice, since it is the most common in this type of recipe. If you can’t get it, use the long rice you have at home.
• The white wine enhances the flavor of the sauce, but you can remove it if you prefer. Likewise, the amount of water can be less if you prefer a creamier sauce.
• The cream must be cold and it is not recommended that it boil during cooking. Therefore, it is better to cook the chicken curry with cream over low heat, stirring from time to time.
• The amount of each spice is indicative, so we recommend adapting it to your taste to obtain a perfect sauce. Likewise, you can add more or less spices, you do not necessarily have to incorporate all the indicated ones. Thus, start by adding a small amount of each spice and regulate as you go, tasting the sauce and adding little by little. As a recommendation, the cinnamon provides an extra touch of aroma, the ginger adds a bit of spiciness and the cumin greatly enhances all the flavors, so try not to eliminate them from the recipe.
• If you have frozen chicken, once defrosted, cook it over high heat to prevent it from releasing too much water and the result is more like cooked chicken than sautéed. On the other hand, since you will be adding liquid, it is not necessary to cook the meat completelybefore pouring it. In fact, it is better to leave it half cooked so that it finishes with the liquid and better absorbs all the flavors.
• To create a variety of dishes every time, try adding new ingredients to the original recipe, like pineapple or raisins. In these cases, whether you want to make chicken curry with cream and pineapple or with raisins, you will simply have to add these ingredients just before pouring the water.
• So that the rice with cream and curry has a better integration with the sauce, you can add it to the pan just before serving the dish and mix everything right there. It is not the usual way to serve the recipe, but the result is delicious!