Curry risotto with chicken and tomatoes recipe
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Ingredients
1 serving 0.50 cup rice 1 piece chicken breast curry spice provencal basil 1 piece tomato Emmentaler l salt ground pepper
Recipe preparation steps
1 Boil the rice with the curry spice, basil and provencal, and don’t forget to add salt. Cook for about 15 minutes. Slice the chicken, half a breast per serving, and place on a plate. Salt, pepper and lightly season with Provençal spices. Place in a preheated frying pan with olive oil. 2 Dice a smaller tomato on the side, sprinkle with a little basil if possible, when the meat is sufficiently cooked, add the diced tomato and fry lightly. When the rice is ready, add the chicken and tomato mixture and mix well. You can also add shredded Emmentaler or other cheese of your choice. Then simply arrange and sprinkle with cheese. 3 Enjoy.
