Creamy Indian curry with chicken breast
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
small sauce pan, cutting board, knife, large frying pan, cooking spoon
How-To Videos
How to prepare lemongrass
How to cut up a whole chicken
How to cut a bell pepper
How to cook aromatic rice
Nutrition per serving
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.
Step 5/5
- 10 g cilantro
- salt
- pepper
- cutting board
- knife
When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.
Enjoy your meal!