CHICKEN IN CURRY SAUCE WITH RICE

There are days when cooking feels like a chore, and then there are days when something this golden, creamy, and unapologetically easy lands on your plate.

This dish is comfort food with a tiny kick — simple chicken in curry sauce paired with fragrant, seasoned rice. Fast. Flavorful. And honestly, kind of addictive.

📝 Ingredients:

For the chicken:

• 600 g chicken breast, cut into cubes

• Oil for frying

• 1 flat tablespoon vegetable seasoning (like Vegeta or similar)

• A pinch of black pepper

For the curry béchamel sauce:

• 2 tbsp butter

• 2 tbsp flour

• 400 ml warm milk

• 1–2 tsp curry powder (or to taste)

• Salt to taste (optional — depends on your seasoning mix)

For the rice:

• 250 g white rice

• 500 ml water

• 1 tsp garlic powder

• 1 tsp vegetable seasoning

• A pinch of black pepper

• 1 tsp oil or small cube of butter

Preparation:

1. Fry the Chicken:
   Heat oil in a pan and fry the chicken cubes seasoned with vegetable seasoning and black pepper. Fry until nicely golden. Set aside.

2. Make the Sauce:
   Melt butter in a pan, add the flour, and stir until it turns slightly golden. Slowly pour in the warm milk while whisking to avoid lumps. Once the sauce thickens, stir in the curry powder and adjust salt if needed. Let it simmer briefly.

3. Combine:
   Add the chicken into the sauce and stir to coat. Let it all simmer together for a couple of minutes so the flavors soak in.

4. Cook the Rice:
   Rinse the rice well. In a pot, bring water to boil, add rice, vegetable seasoning, garlic powder, and black pepper. Add a little oil or butter and cook until the rice is soft and fluffy.

🍽️ Serving Suggestion:

Spoon the rice onto your plate and top it with that creamy curry chicken.
No fancy garnish needed — the aroma alone does the talking.