500 gr boneless chicken breast, without skin
1 chopped onion
400 ml coconut milk
2 tablespoons sour cream
Cut chicken breast into a small cubes.
Place chopped onion and a little oil in a frying pan. Sauté over medium heat until wilted. Add chicken breast and fry for a few minutes. Pour around 1,5 dl water and cook over high heat for 10-15 minutes. Add salt, coconut milk, sour cream and curry and cook for another 10 minutes.
6,5 dl water
200 gr rice
4 tablespoons melted butter
¼ teaspoon saffron
Pour water in a pot, add rice, butter, salt and saffron, cover and bring to boil. Reduce heat and cook for about 15 minutes over low heat. Remove from the heat and let stand for 10 minutes. Add parsley before serving.