Creamy Indian curry with chicken breast

Based on 212 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g basmati rice
250 g chicken breast
200 g canned chickpeas (drained weight)
15 g ginger
red onion
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

Utensils

  • small sauce pan
  • cutting board
  • knife
  • large frying pan
  • cooking spoon

Nutrition per serving

Cal
780
Protein
42 g
Fat
27 g
Carb
88 g
  • Step 1/5

    Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
    • 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

    Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
    • 15 g ginger
    • red onion
    • 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

    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.
    • 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

    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.
    • 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

    When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.
    • 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.