Bajun Chicken Curry
very easy
45 mins
45 mins
Ingredients
- 1 Onion
- 4 Garlic cloves
- 3 Chicken filets (approx. 180 g each)
- 4 TABLESPOONS Olive oil
- 1 large potato
- 1 TABLESPOON Curry
- 750 ml Chicken broth
- 1 collar Spring onions
- 1 red pepper
- 1/8 Celery Tuber
- 1 collar Parsley
- 3 Stem(s) Thyme
- 3 Stem(s) Marjoram
- 4 small chilies
- 7-10 Tbsp Juice of 4 limes
- 80 g Apple vinegar
- 1 TABLESPOON Worcestershire sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Coconut milk
- 7-10 Tbsp Cress
Directions
- 1
Peel and finely dice the onions and 1 clove of garlic. Wash the meat, dab dry and cut into approx. 2 cm cubes. Heat 2 tablespoons of oil in a wide saucepan. Sauté onion and garlic in it.
- 2
Add meat. Peel, wash and dice the potatoes. Put potato into the pot and dust with curry powder. Add stock and simmer for about 30 minutes.
- 3
Wash and clean the spring onions and cut them into large pieces. Wash, clean and chop the peppers. Celery peel, wash and cut into large pieces. Peel and finely chop the remaining garlic.
- 4
Wash the herbs, shake dry and chop coarsely. Clean 3 chillies and cut into rings. Put all ingredients in a blender. Add lime juice, vinegar, Worcestershire sauce and 2 tablespoons of olive oil.
- 5
Finely mash everything. Season with salt and pepper.
- 6
Add Bajun spice mix and 3 tablespoons of coconut milk to the pot. Bring to the boil. Cut remaining chilli pepper into rings. Fill curry into bowls and garnish with chili rings, cress and remaining coconut milk.
Nutrition Facts
430 kcal
17 g
26 g
32 g
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