Chicken curry

1. Cut the chicken breasts into strips. Peel and chop the onions. Peel the carrots and cut into small cubes. Wash and dry the coriander.

2. Heat oil in a saucepan and fry the onions, carrots and the chicken for 5 minutes while stirring. Sprinkle the curry and mix over heat. Add 2 large glasses of water and the yogurts. Add salt and pepper. Stir, cover and then cook for 45 minutes over low heat.

3. Cook the rice according to the directions on the packet. Drain and pour the rice on a plate. Add the chicken and decorate with coriander leaves. Serve immediately.

Photo credit: Sucré Salé