Thailand Curry Chicken
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Curry Chicken

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4 white chicken
400 grams of rice
35 cl cream liquid
2 onions
2 pinches of pepper powder
1 stalk coriander
1 box of tomatoes peeled
1 nut butter
5 cuill. tablespoons of peanut oil
3 cuill. tablespoons curry powder
Salt and pepper

Preparation of the recipe

Cut the chicken into white pieces. Peel the onions and slice them thinly. Drain and chop tomatoes peeled.

Heat oil in a frying pan. Do come back to the white chicken, onion, coriander and chili powder for 2 minutes, stirring. Lower heat and add tomatoes. Cover and cook 10 minutes.

Meanwhile, bring a saucepan of salted water to a boil. Let them cook rice according to package directions. Drain it, add butter, stir and keep warm.

When the cooking time has elapsed chicken, remove the lid, then add the cream and curry.

Salt, pepper and prolong the cooking 5 minutes without boil.