Creamy Indian curry with chicken breast
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 g | basmati rice |
| 15 g | ginger |
| 1 | red onion |
| 1 | red pepper |
| 250 g | chicken breast |
| 2 tbsp | peanut oil |
| 2 hpd. tsp | curry paste |
| 0.5 tsp | turmeric |
| 100 ml | coconut milk |
| 200 g | canned chickpeas (drained weight) |
| 1 stick | lemongrass |
| 0.5 bunch | cilantro |
| salt | |
| pepper |
Utensils
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
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
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
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
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
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
