Chicken Vegetable Curry Pan on Rice

Peel and chop the onion. Wash and dice carrots and zucchini. Peel and dice kohlrabi.

Dice chicken fillet, season with olive oil, salt, pepper and chicken seasoning.

Briefly sauté rice in a pan with butter, add double the amount of water, salt and steam for about 20 minutes.

Pre-blanch carrots and kohlrabi in a little salted water. After 10 minutes, strain and rinse.

Heat olive oil in a pan. Sauté onions and chicken in it, add zucchini. Roast until they get a brown color, add carrots and kohlrabi and then deglaze with soup.

Add curry powder and curry paste, salt, pepper and boil the sauce once.

Finally, thicken with crème fraîche and sprinkle with fresh herbs.

Arrange chicken vegetable curry and rice and serve.

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