Creamy Curry Chicken

There’s something about rice and chicken… just a match made in heaven. It’s simple, comforting, the kind of meal that always delivers. This one came together on one of those days when I didn’t want anything complicated—just something warm, creamy, and full of flavor. And honestly? It’s the kind of dish you’ll keep coming back to.

Ingredients (2 servings)
2 portions of rice
250 g chicken fillet
100 g broccoli florets
1 carrot
100 g green beans
250 g cooking cream
2 tablespoons neutral oil
1 teaspoon curry powder
Salt to taste

Method
Cook the rice according to package instructions.

Cut the chicken fillet into bite-sized pieces. Chop the carrot into small pieces. Trim the green beans if needed.

Heat the oil in a pan over medium heat. Add the chicken and fry until it turns white on all sides.

Add broccoli, carrot, and green beans. Cook together until the vegetables start to soften and lightly golden.

Season with salt and curry powder. Stir well and cook for another minute to release the aromas.

Pour in the cooking cream, mix everything together, reduce the heat to medium-low, cover, and let simmer for about 5 minutes until the sauce thickens slightly and everything is tender.

Serve warm over rice.