Curry chicken with two kinds of sesame oil

Name: Curry chicken with two kinds of sesame oil
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 walnut-sized piece of ginger; 2-3 TABLESPOONS roasted sesame oil; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 500 g Carrots; 300 g Tomatoes; 1 can(s) (425 ml) Chickpeas; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS unroasted sesame oil; 1 TEASPOON Vegetable broth; 1 TEASPOON Cornstarch; 4-5 Stem(s) Mint or parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger
2-3 TABLESPOONS roasted sesame oil
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
500 g Carrots
300 g Tomatoes
1 can(s) (425 ml) Chickpeas
2 Onions
2 Garlic cloves
2 TABLESPOONS unroasted sesame oil
1 TEASPOON Vegetable broth
1 TEASPOON Cornstarch
4-5 Stem(s) Mint or parsley

Directions

1
Peel and finely chop the ginger. Mix with roasted sesame oil and 1 tsp curry. Wash the fillets, dab dry. Coat with the seasoning oil. Cover and chill for about 1 hour.
2
Peel, wash and slice the carrots. Wash and chop the tomatoes. Rinse and drain the chickpeas. Peel onions, dice coarsely. Peel and slice garlic.
3
Heat light sesame oil in a pan. Fry the fillets in it on each side for 2-3 minutes at low to medium heat. Season with salt and remove.
4
Fry the onions, garlic and carrots in hot frying fat. Sauté the tomatoes briefly. Add chick peas and 1⁄4 l water, stir in broth and bring to the boil. Place the fillets on top and stew everything covered for about 10 minutes.
5
Remove the fillets and keep warm. Stir starch and 2 tablespoons cold water until smooth. Stir into the vegetables, bring to the boil and simmer for about 1 minute. Wash, chop and stir in the mint. Season vegetables to taste, arrange everything.
6
Rice and creamy yoghurt taste good with it.
7
Drink tip: white wine or fruit juice spritzer.