Chicken and apple curry

Name: Chicken and apple curry
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 300 g Chicken filets; 75 g Spring onions; 1/2 red chilli pepper; 1 Garlic clove; 300 g sour apples; 80 g Jasmine rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 TABLESPOON Curry; 150 ml clear chicken stock (instant); 125 ml Coconut milk; 1 TEASPOON Cornstarch; 125 g creamy milk yoghurt; 7-10 Tbsp Mint and chili

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

300 g Chicken filets
75 g Spring onions
1/2 red chilli pepper
1 Garlic clove
300 g sour apples
80 g Jasmine rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 TABLESPOON Curry
150 ml clear chicken stock (instant)
125 ml Coconut milk
1 TEASPOON Cornstarch
125 g creamy milk yoghurt
7-10 Tbsp Mint and chili

Directions

1
Wash the chicken fillets, dab dry and cut into larger pieces. Clean and wash spring onions and cut them diagonally into pieces. Wash the chilli pepper, cut lengthwise and remove the seeds.
2
Cut the chilli into fine rings. Peel garlic and press it through a garlic press. Wash and quarter apples and cut out the core. Cut apple quarters roughly into pieces. Wash the jasmine rice, put it in 200 ml boiling salted water and let it swell covered for 12-15 minutes.
3
Heat the oil in a frying pan and fry the chicken well while turning. Finally add apples, spring onions and garlic, sprinkle with curry and fry briefly. Add stock and coconut milk, bring to the boil and simmer for 3-4 minutes.
4
Mix the starch with 3 tablespoons of cold water, stir into the curry and bring to the boil again. Remove the finished curry from the stove, stir in yoghurt and season with salt. Arrange the chicken curry with the rice on plates.
5
Serve garnished with mint and chilli.