Chicken curry with peppermint tea (cooking with tea)

Name: Chicken curry with peppermint tea (cooking with tea)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tea bags peppermint tea; 400 g French beans; 1 red pepper; 1 Onion; 600 g Chicken filet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Curry Powder; 1 TABLESPOON Flour; 200 ml Coconut milk; 200 g Long grain rice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Tea bags peppermint tea
400 g French beans
1 red pepper
1 Onion
600 g Chicken filet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Curry Powder
1 TABLESPOON Flour
200 ml Coconut milk
200 g Long grain rice

Directions

1
Boil the tea with 200 ml of boiling water and let it steep. Wash and clean the beans and cut them into small pieces according to size. Wash and chop the peppers. Peel and finely dice the onion. Wash the meat, dab dry and cut into cubes
2
Heat the oil in a pan and fry the meat for about 10 minutes while turning it. Season with salt and pepper. After about 5 minutes add onion, paprika and beans. Dust with curry and flour. Deglaze with peppermint tea and coconut milk.
3
Boil up while stirring and simmer for about 15 minutes. Prepare rice in boiling salted water according to package instructions. Season curry with salt and pepper. Arrange rice and curry