Chicken with Yogurt Curry Sauce and Rice

Ingredients

• 250 g Wild rice blend
• Salt
• 4 chicken breast fillets
• 300 g plain yogurt
• 2 tbsp curry powder (mild, add more if desired)
• 1 pinch peppercorns
• Salt
• Pepper
• 1 cm ginger (finely grated)
• 2 tbsp flour
• 4 Tbsp sunflower oil
• 1 zucchini (cooked)
• 1 red bell pepper (cooked)
• 2 red peppercorns (sliced)
• cilantro

Instructions

1. 1.

   Dust the chicken breasts with flour. Mix yogurt with curry, chili, salt and pepper and marinate the cutlets in it. Let sit in the refrigerator for at least 1 hour.

2. 2.

   Cook the rice according to package instructions.

3. 3.

   Heat a little oil in a pan and remove the chicken breasts from the marinade, let them drain slightly and brown all sides over medium heat for about 10 minutes.

4. 4.

   Fill a baking dish with the cooked rice and place the sliced cutlets on top, keeping warm at 100 °C. Add the remaining marinade with some water to the pan, stir until smooth and heat. Add zucchini and bell pepper and blend everything into a fine puree, taste and add more water if needed.

5. 5.

   Serve the rice with chicken garnished with cilantro and peppercorns, offering sauce separately.