chicken curry

Name: chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Carrots; 3 Sticks of lemongrass; 1 piece(s) (approx. 30 g) Ginger; 2 Garlic cloves; 2 red chillies; 500 g Chicken filet; 1 TABLESPOON clarified butter; 2 TABLESPOONS Curry Powder; 1 can(s) (400 ml) Coconut milk; 2 TEASPOONS Instant vegetable stock; 2 Lemon leaves; 7-10 Tbsp Salt; 7-10 Tbsp Coriander

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Carrots
3 Sticks of lemongrass
1 piece(s) (approx. 30 g) Ginger
2 Garlic cloves
2 red chillies
500 g Chicken filet
1 TABLESPOON clarified butter
2 TABLESPOONS Curry Powder
1 can(s) (400 ml) Coconut milk
2 TEASPOONS Instant vegetable stock
2 Lemon leaves
7-10 Tbsp Salt
7-10 Tbsp Coriander

Directions

1
Peel, wash and slice the carrots. Halve lemon grass crosswise, scratch each piece once lengthwise. Peel ginger and garlic, cut ginger into smaller pieces. Halve the chillies lengthwise, scrape out the seeds and wash.
2
Wash the meat, dab dry and cut into cubes. Heat clarified butter in a large pan and fry the meat in it. Add carrots and fry. Ginger and garlic through the garlic press into the
3
Add the chillies and fry for 1-2 minutes, turning. Sprinkle everything with curry and fry briefly. Deglaze with coconut milk and 350 ml water, bring to the boil, stir in broth. Wash lemon leaves, dab dry.
4
Add the lemon grass and leaves, cover and simmer for about 10 minutes over a mild heat. Season to taste with salt and curry. Garnish with coriander. Basmati rice tastes good with it.