Creamy Indian curry with chicken breast

With this recipe, the Indian Curry works out every single time.


Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 687 / Protein 42g / Carbohydr. 87g / Fat 17g

Ingredients (2 servings)

150 gbasmati rice
15 gginger
1red onion
1red pepper
250 gchicken breast
2 tbsppeanut oil
2 hpd. tspcurry paste
0.5 tspturmeric
100 mlcoconut milk
200 gcanned chickpeas (drained weight)
1 sticklemongrass
0.5 bunchcilantro


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

Wine Tip

Pouilly Fumé, 2012
With its spicy aroma, this full-bodied wine complements the flavors of the curry. The combination of mango and passion fruit is invigorating and rich.

Step 1

Creamy Indian curry with chicken breast

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

small sauce pan

150 g basmati rice / salt

Step 2

Creamy Indian curry with chicken breast

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

cutting board, knife

15 g ginger / 1 red onion / 1 red pepper / 250 g chicken breast

Step 3

Creamy Indian curry with chicken breast

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.

large frying pan, cooking spoon

2 tbsp peanut oil

Step 4

Creamy Indian curry with chicken breast

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 heaped tsp curry paste / 0.5 tsp turmeric / 100 ml coconut milk / 200 g canned chick peas / 1 stick lemongrass

Step 5

Creamy Indian curry with chicken breast

When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.

cutting board, knife

0.5 bunch cilantro / salt / pepper