Chicken Curry with Rice

Instructions

• 1
  First, cook the rice: Rinse it under cold water, place it in a small pot, pour in 300 ml of water, and bring to a boil over high heat. Then reduce the heat to low to medium and let the rice cook for 15–20 minutes until tender.
• 2
  While the rice is cooking, start preparing the chicken curry. First, wash and clean the chicken breasts and cut them into thin strips. Peel and finely chop the onion and garlic.
• 3
  In a pan, heat 2 tablespoons of sunflower oil over high heat, then add the sliced chicken breasts to the pan and sauté them for 3–4 minutes over high heat, stirring constantly.
• 4
  Add the chopped onion, garlic, curry powder, chili flakes, salt, and pepper to the pan and sauté everything for another 2–3 minutes over high heat.
• 5
  Pour the cream and chicken broth into the pan, reduce the heat to medium, and cook everything together for 5–6 minutes until thickened.
• 6
  Once the mixture in the pan has thickened, turn off the heat, stir the contents of the pan, divide into 4 portions, and serve with the cooked rice.