Chicken fillet with rice and curry Recipe

Cut the chicken fillet into small pieces. Finely chop the onion and garlic. In a deep frying pan over high heat, heat 2 tablespoons vegetable oil and fry the chicken meat in two batches until golden brown, about 3 minutes on each batch. Transfer to a plate.

Reduce the heat to medium, put the onion in the same pan and sauté (stirring with) for 5 minutes. Add ginger, garlic, ground coriander and curry and simmer with swirl for 1 minute. Add the washed rice to the pan and mix well so that the oil coats each grain of rice. Simmer for another 1 minute.

Add water, salt, and bring to a boil, reduce the heat to low, and simmer with the lid on, until the rice is cooked and all the liquid has been absorbed, about 25 minutes (times may vary depending on what kind of rice you're using). 5–7 minutes before cooking, return the pre-fried fillets to the pan and stir. The dish is ready.