Curry Chicken with Rice

Ingredients

• 1 chicken (ca. 1.2 kg)
• 1 Onion
• 2 yellow bell peppers
• 4 Spring onions
• 4 tomatoes
• Salt
• pepper (ground)
• 2 tbsp plant oil
• 1 tbsp curry powder
• 250 ml poultry broth
• 20 g chopped hazelnuts

Instructions

1. 1.

   Wash the chicken, pat dry and cut into eight pieces. Dice the onion. Wash the bell peppers, halve them, remove seeds and dice small. Clean the spring onions and slice into thin rings. Blanch the tomatoes in hot water, cool, peel, quarter, seed and dice. Season the chicken pieces with salt and pepper. Brown them in hot oil on all sides. Add curry powder, then the onion, bell peppers and spring onions, sauté briefly and deglaze with a splash of broth. Add the tomatoes, cover partially and simmer gently for about 30 minutes, adding more broth as needed and stirring occasionally. Taste and finish by sprinkling chopped hazelnuts.

2. 2.

   Serve over rice to taste.