Chicken curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 small can of peas

* 1 spoon massala curry
* 1 spoon of curry powder

* 2 middle sized onions

* 5 garlic cloves
* 1 chicken stock cube
* 250ml water
* 1 madam jeanette
* 125 ml creme fraiche
* Stir fry vegetables of choice
* 500g boiled rice (cold)
* 1 spoon of sweet soy sauce
* 1 spoon of soy sauce
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon coriander powder
* 1 teaspoon ginger powder

Preparation:

Boil the rice before and let it cool.

Cut the chicken in cubes, finely cut the onion and 3 garlic cloves and the madam jeanette.
Cut the stir fried vegetables if you need to, and finely cut the last two garlic cloves.

Heat up a saute pan and a wok pan.
Stir fry the onion, madam jeanette and garlic in the saute pan until soft. Stir fry the vegetables and the last of the garlic in the wok.

Add the chicken to the saute pan and mix until half done. Now add the curry powders and mix well. Cook until the chicken is done. After that add the stock cube and the water, and bring to the boil. Let it simmer.

Meanwhile add the herbs and the soy sauce to the wok and blend well. Gradually add the rice and mix until the rice is brown, but keep stir frying for a couple of minutes more.

Now in the saute pan add the can of peas, but be sure the water is removed from the can. Mix well and add the creme fraiche. Blend until you get a nice sauce. If the sauce is too watery let it simmer for a couple of minutes more.

Serve the rice and curry seperate
I hope you enjoy this dish and hopefully until soon!

Yours truly,

Mike