Chicken ragout \"Madras\"

Name: Chicken ragout \"Madras\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 g unsalted peanuts; 15 g Coconut flake; 200 g Cream-Yoghurt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Salt; 500 g Broccoli; 1 Onion; 1 hazelnut-sized piece of ginger; 1 can(s) (425 ml) Pineapple in pieces; 3 TABLESPOONS Oil; 2 TABLESPOONS Madras curry powder; 300 ml Vegetable broth; 1 tin(s) (400 g) Coconut milk; 400 g Chicken filet; 2-3 TEASPOONS Cornstarch

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

20 g unsalted peanuts
15 g Coconut flake
200 g Cream-Yoghurt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Salt
500 g Broccoli
1 Onion
1 hazelnut-sized piece of ginger
1 can(s) (425 ml) Pineapple in pieces
3 TABLESPOONS Oil
2 TABLESPOONS Madras curry powder
300 ml Vegetable broth
1 tin(s) (400 g) Coconut milk
400 g Chicken filet
2-3 TEASPOONS Cornstarch

Directions

1
Coarsely chop the peanuts. Heat a pan without fat. Roast the grated coconut and peanuts for 3-4 minutes while turning them brown, take them out and let them cool down. Mix yoghurt with 1 tsp. cayenne pepper and a little salt and season to taste. Clean and wash the broccoli, divide into florets and stew in a pot covered with a little salted water for 5-6 minutes. Drain broccoli and rinse in cold water. Peel and chop the onion. Peel and finely chop the ginger. Drain pineapple
2
Heat 2 tablespoons of oil in a frying pan. Fry the onion and pineapple for 3-4 minutes while turning. Sprinkle with curry and sauté briefly. Deglaze with stock and coconut milk, add ginger. Bring to the boil and simmer for 6-8 minutes
3
Meanwhile wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a large, coated frying pan. Fry the meat for about 4 minutes, turning it over, and season with salt and cayenne pepper. Add the meat with the broth to the curry. Stir starch with a little water until smooth. Thicken the ragout with it, add broccoli and simmer for about 1 minute. Season with salt, cayenne pepper and curry and arrange in small bowls. Sprinkle with coconut-peanut mixture. Add yoghurt. Naan bread tastes good with it.