|150 g||basmati rice|
|250 g||chicken breast|
|200 g||canned chickpeas (drained weight)|
|100 ml||coconut milk|
|2 tbsp||peanut oil|
|2 tsp||curry paste (heaping)|
Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
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.
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.
When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.