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 gchicken breast
- 3 teaspoon(s)curry paste
- 3 tablespoonsesame oil
- 1onion
- pieceginger
- 3 clove(s)garlic
- 1yellow bell pepper
- 200 gsugar snap peas
- 200 gchinese cabbage
- 2jalapeños (or 1 pointed red pepper)
- ½squeezed lime
- 1 teaspoon(s)cumin
- 150 mlchicken stock
- 800 mlcoconut milk
- 1 tablespoonblack sesame
- 500 gBasmati rice
- 1 bunch(es)coriander
- salt for seasoning
Instructions
Step 1
Cut the chicken breast into bite-sized pieces, along with the Chinese cabbage and the jalapeño peppers. Chop garlic, onions and ginger finely.Step 2
Heat the sesame oil in a frying pan or pot. Stir the curry paste into the oil. Add the meat and sear briefly.Step 3
Then add garlic, onions and ginger and the remaining vegetables and sauté. Add the lime juice, season with cumin.Step 4
Add the coconut milk and chicken stock. Simmer the chicken curry for at least 15 minutes.Step 5
Meanwhile, cook the rice according to the package instructions.Step 6
Finely chop the coriander. Finally, season the chicken curry with salt to taste.Step 7
Serve with the rice on a plate. Garnish with sesame seeds and coriander.