Lotao Reis mit Hähnchen-Curry

Chicken curry with lotao rice

Christian has a blog. And because I particularly like this one, I sent Christian some rice samples some time ago. Christian was thrilled and invented his own lotao rice recipe for his blog. This much can be revealed: Christian really lives up to his blog - www.kuechenjunge.com - because the recipe that Christian came up with with our Lotao rice sounds more than delicious! So delicious that it should definitely be featured here:

Lotao rice with chicken curry


(for 4 people)

  • 150g Prince of Bengal Baby Basmati
  • 150 g Oriental Sensation Smoked Rice
  • 300 g chicken inner breast fillets (alternatively normal chicken breast)
  • 300 g fresh sprouts
  • 2 red peppers
  • 350 ml coconut milk
  • 2 onions
  • 2 tens of garlic
  • 3 tsp curry
  • sunflower oil
  • Soy sauce
  • Depending on your preference: chili peppers


The kitchen boy also has something for the eye

    1. Cook rice according to package instructions.
    2. Peel the onions and garlic and cut into fine cubes. Wash sprouts. Wash, deseed and dice the peppers.
    3. Rinse the inner chicken breast fillets and pat dry. Then cut out the small white tendon at the thicker end of the fillet.
    4. In a wok, fry the onions and garlic in a little sunflower oil. Then add the curry and let it roast briefly.
    5. Then add the chicken and fry everything vigorously. When the fillets are almost done - approx. 8 minutes (electric stove), deglaze with soy sauce if desired and add the sprouts and peppers. Sauté the vegetables briefly and then add the coconut milk at the end.
    6. Season everything again with soy sauce and be sure to put the rice separately on the plate so that you can taste the pure taste of the rice.

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