Creamy Indian curry with chicken breast
Difficulty
Easy đź‘Ś30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 150 g | basmati rice |
| 250 g | chicken breast |
| 200 g | canned chickpeas (drained weight) |
| 15 g | ginger |
| 1 | red onion |
| 1 | red pepper |
| 100 ml | coconut milk |
| 1 stick | lemongrass |
| 10 g | cilantro |
| 2 tbsp | peanut oil |
| 2 tsp | curry paste (heaping) |
| ½ tsp | turmeric |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- large frying pan
- small saucepan
- cooking spoon
- cutting board
- knife
Enjoy with
Pouilly Fumé, 2012
With its spicy aroma, this full-bodied wine complements the flavors of the curry. The combination of mango and passion fruit is invigorating and rich.
Nutrition per serving
Cal
780
780
Protein
42g
42g
Fat
27g
27g
Carb
88g
88g
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Step 1/5
- 150 g basmati rice
- small sauce pan
Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
Step 2/5
- 15 g ginger
- 1 red onion
- 1 red pepper
- 250 g chicken breast
- cutting board
- knife
Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
Step 3/5
- 2 tbsp peanut oil
- large frying pan
- cooking spoon
Fry chicken in a large frying pan with peanut oil. As soon as it is slightly browned, add ginger, onion, and pepper and continue to sauté.
Step 4/5
- 2 tsp curry paste (heaping)
- ½ tsp turmeric
- 100 ml coconut milk
- 200 g canned chick peas
- 1 stick lemongrass
Add curry paste, turmeric, and coconut milk. Drain the chickpeas and add to the pan, along with the smashed lemongrass. Slowly bring to a boil.
in Berlin