Chicken coconut curry
easy
40 mins
40 mins
Ingredients
- 600 g Chicken filet
- 2 TABLESPOONS Olive oil
- 1 red pepper
- 1 hazelnut-sized piece of ginger
- 1 red chilli pepper
- 2 Spring onions
- 4 Mini aubergines (approx. 50 g each)
- 2 Carrots (about 100 g each)
- 200 g Basmati Rice
- 7-10 Tbsp Salt
- 1 stick of lemongrass
- 1/2 TEASPOON Coriander seeds
- 2 TEASPOONS Curry Powder
- 1 tin(s) (400 g) Coconut milk
- 200 ml Vegetable broth (instant)
- 75 g Mung bean seedlings
- 7-10 Tbsp Pepper
- 7-10 Tbsp Coriander
Directions
- 1
Wash the meat, dab dry and cut into thin strips. Heat 1 tablespoon of oil in a coated pan. Fry the meat for 3-4 minutes until golden brown. In the meantime, clean and wash the peppers and cut them into thin strips.
- 2
Peel the ginger and cut into thin slices. Remove the meat. Clean, wash and cut the chilli pepper into pieces. Leek onions clean, wash and cut into fine rings. Wash, clean and quarter aubergines.
- 3
Peel, wash and slice the carrots. Prepare rice in boiling salted water according to package instructions. Add 1 tablespoon of oil to the frying pan and heat up again. Fry the carrots for 1-2 minutes at medium heat.
- 4
Cut the lemon grass into 2-3 pieces and beat them slightly with the back of a knife. Fry the lemon grass, aubergines, chilli pepper and paprika for about 2 minutes. Crush the coriander seeds. Dust the vegetables in the pan with curry powder, add the coriander seeds, sauté briefly and deglaze with coconut milk and stock.
- 5
Wash the wedges, drain them briefly and put them in the pan with the meat. Bring to the boil and simmer for about 2 minutes. Season to taste with salt and pepper. Drain the rice, let it drain and possibly sprinkle with pepper.
- 6
Arrange curry on plates, garnish with coriander. Serve with rice.
Nutrition Facts
640 kcal
48 g
34 g
38 g
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