Creamy Indian curry with chicken breast

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!