Chicken curry with rice

Ingredients

• Chicken leg
  900 g

  1665 kcal
• Tomato paste
  40 g

  41 kcal
• Bulb onion
  120 g

  49 kcal
• Butter, 61.5% fat
  10 g

  57 kcal
• White rice
  300 g

  999 kcal

Preparation Steps

1. Boil rice according to instructions.
2. Cut the thigh fillet into small cubes, fry until golden brown, add salt and pepper while frying. Set aside.
3. Fry the onion in butter until golden. Add tomato paste, fry it, add curry and fry for a minute. Add coconut milk, mix the sauce until smooth.
4. When bubbles begin to appear on the sauce, place the chicken in the sauce and warm it up a little.
5. Serve with rice.