Chicken curry with rice

Cut the chicken breast into squares, season it with salt and pepper and put it in the pan for 2 minutes at maximum, then turn it over and put it back in the pan for another 2 minutes. This is to seal the chicken.

Cut the onion and garlic in very small squares and add salt and pepper. Add it to the frying pan and when it is ready, in about 15 minutes over medium heat, add the chicken.

Once we have the chicken and the onion and garlic together in the pan add the 200 milliliters of cream, season with salt and pepper and add the tablespoons of curry to taste (some curries are stronger than others, so the trick is to taste), I added about 8 tablespoons of curry.

While we do all this, in another fire we cook the rice, I usually put a small glass per person.

Finally we mix the chicken with the cream and the curry and season it with salt and pepper, resulting in a delicious curry sauce.