Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 362 / Protein 20g / Carbohydr. 10g / Fat 20g
Ingredients (4 servings)
|2 stalks||green onion|
|500 g||chicken breast|
|100 g||tomato paste|
|2 tsp||red curry paste|
|500 ml||coconut milk|
|1 tbsp||curry powder|
|1 tbsp||garam masala|
|50 g||butter (melted)|
large saucepan, cooking spoon, cutting board, knife
Gewürztraminer Spätlese, 2013
A sweet, fruity wine like Gewürztraminer Spätlese balances out the spiciness of the curry.
Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.
cutting board, knife
2 carrots / 1 bell pepper / 1 onion / 2 cloves garlic / 2 cm ginger / 2 stalks green onion
Cut chicken into strips.
500 g chicken breast
Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.
large saucepan, cooking spoon
100 g tomato paste / vegetable oil
Add red curry paste and lightly roast. Stir occasionally to avoid burning.
2 tsp red curry paste
Deglaze with coconut milk.
500 ml coconut milk
Add chicken, onion, carrot, and bell pepper to saucepan.
Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.
1 tbsp curry powder / 1 tsp turmeric / 1 tbsp garam masala / salt / pepper
Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.
100 g cashews / 50 g butter / 100 g yogurt
Garnish with green onions. Enjoy with potatoes, rice, or naan.