Creamy Indian curry with chicken breast

Step 1/ 5

• small sauce pan

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

Step 2/ 5

• cutting board
• knife

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

Step 3/ 5

• 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.

Step 5/ 5

• 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!