Curry Sauce with Chicken and Rice

Use the recipe program for rice, see the method in the linked recipe.

Cut the breasts into ½ cm thick slices, about 3-4 cm long. Mix the cornstarch and soy sauce to make a marinade. Use a bowl large enough to fit the chicken. Add the chicken to the marinade and mix until the chicken is fully coated.

Wait until the rice is almost done so everything is ready at the same time. Heat the pan to 220ºC and add about ½ dl of oil. Fry the chicken for a few minutes on each side until browned. Transfer the chicken to a plate and set to one side.

Rinse and clean the vegetables and cut them into thin slices that are approximately the same size, for example the size of a large coin. Chop the garlic finely. Use the pan you fried the chicken in. The vegetables must be cooked at the same temperature, i.e. 220°C. Fry the vegetables.

Pour coconut milk, curry, soy sauce and fish sauce into the vegetables. Reduce the temperature to 120 °C and simmer for 5 minutes.

Serve the curry sauce with the cooked rice and crispy chicken.