Recipe Tip: Light & Simple Chicken Curry

Top Recipe for 4 Persons by Anja Auer. All ingredients and tips for getting it right. Healthy, colourful, tasty and fast: Anja Auer arms herself for the colder weather with this culinary classic from India.

Ingredients

• 750 g chicken breast
• 3 teaspoon(s) curry paste
• 3 tablespoon sesame oil
• 1 onion
• piece ginger
• 3 clove(s) garlic
• 1 yellow bell pepper
• 200 g sugar snap peas
• 200 g chinese cabbage
• 2 jalapeños (or 1 pointed red pepper)
• 0.5 squeezed lime
• 1 teaspoon(s) cumin
• 150 ml chicken stock
• 800 ml coconut milk
• 1 tablespoon black sesame
• 500 g Basmati rice
• 1 bunch(es) coriander
• salt for seasoning

Steps

1. Cut the chicken breast into bite-sized pieces, along with the Chinese cabbage and the jalapeño peppers. Chop garlic, onions and ginger finely.
2. Heat the sesame oil in a frying pan or pot. Stir the curry paste into the oil. Add the meat and sear briefly.
3. Then add garlic, onions and ginger and the remaining vegetables and sauté. Add the lime juice, season with cumin.
4. Add the coconut milk and chicken stock. Simmer the chicken curry for at least 15 minutes.
5. Meanwhile, cook the rice according to the package instructions.
6. Finely chop the coriander. Finally, season the chicken curry with salt to taste.
7. Serve with the rice on a plate. Garnish with sesame seeds and coriander.