Creamy Indian curry with chicken breast

Based on 194 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
42g
Fat
27g
Carb
88g

Step 1/5

Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
  • 150 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 ginger
  • 1 red onion
  • 1 red pepper
  • 250 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 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 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.