Creamy Indian curry with chicken breast

Name: Creamy Indian curry with chicken breast
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: indian
Ingredients: 0.75 cup basmati rice; 9 oz chicken breast; 7 oz canned chickpeas (drained weight); 2 tbsp ginger; 1 red onion; 1 red pepper; 0.5 cup coconut milk; stick lemongrass; 0.5 oz cilantro; 2 tbsp peanut oil; 2 tsp curry paste (heaping); 0.5 tsp turmeric; salt; pepper

Based on 266 ratings

In app

Alex Hiller

Contributor

www.hillers-kitchen-tools.de

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

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

Utensils

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

Nutrition per serving

Cal780

Fat27 g

Protein42 g

Carb88 g

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!