- – 300g chicken breast
- – 1 cup rice
- – water
- – red burning pepper
- – 75g butter
- – salt
Take the chicken, wash it and put it in a pan, pour water. Add the cloves and red peppers, boil until cooked for 40-45 minutes.
Take the chicken out of the broth, cool, cut into medium chunks. Strain the broth.
In a frying pan, heat half the butter, fry the rice on it.
Pour 2 cups of chicken broth into a pan, salt, pepper to taste, add curry to taste and raisins, cover with a lid. And simmer over a low heat for 20 minutes, then remove from the heat and put in a warm place for 20 minutes.
On vegetable oil lightly fry chunks of chicken meat.
Add the chicken and almonds to the rice and mix well.