RICE WITH CHICKEN AND CRAYFISH CURRY
Give an international touch to your menus with this easy to prepare complete main course of Asian inspiration.
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Difficulty
Facile
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Number of people
4
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Total time
40 min
Products used:
Ingredients
- 1 pack of Oven cooled chicken breast AIA, oven chicken’s breast
- 200 g basmati rice
- 2 tablespoonful of curry
- Fresh ginger
- Star aniseed
- 8 crayfish
- 80 g peas
- Onion
- Garlic
- Salt and pepper to taste
For your Rice with Chicken and Crayfish Curry dish, carefully rinse the rice until the water is clear and transparent.
Cook the rice making sure the grains separate nicely (cooking methods: pilaf, steamed or boiled). In a frying pan, fry the onion first, and then add the chopped ginger, followed by whole clove garlic and star aniseed.
When all browned, add curry and a little water. Then add the cooked rice and the peas (half-cooked), the shelled crayfish and chicken, diced, from a pack of Oven cooked chicken breast AIA.
Mix your Rice with Chicken and Crayfish Curry dish for a few minutes and serve.
