Coconut curry with potatoes and chicken
This curry is perfect for spice lovers – and an unusual, yet delicious, way to serve potatoes.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Chicken breasts with the skin removed | |
| 500 | g | Potatoes, peeled |
| 1 | Fennel bulb, finely diced | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, chopped | |
| 5 | cm | Ginger, finely chopped |
| 1 | teaspoon(s) | Fennel seeds |
| 1 | teaspoon(s) | Cumin |
| 3 | tablespoon(s) | Grated coconut |
| 2 | tablespoon(s) | Fish sauce |
| 150 | ml | Orange juice |
| 440 | ml | Coconut milk |
| 2 | tablespoon(s) | Curry powder |
| 1 | teaspoon(s) | Cardamom, ground |
| Juice and zest of 1 organic lime | ||
| 2 | tablespoon(s) | Fried onion |
| 1/2 | bunch | Coriander (optional) |
| Salt to taste | ||
| Pepper to taste | ||
| Vegetable oil for frying | ||
- Season the chicken breasts well with salt and pepper and set aside. Cut the potatoes into medium-sized pieces, approx. 3 by 3 centimeters. Sauté the fennel in plenty of oil, add the onion and garlic and fry until translucent.
- Fold in the potatoes and continue frying. Add the ginger, fennel, cumin seeds, and grated coconut, fry thoroughly and deglaze with the fish sauce, orange juice and coconut milk, season with curry and cardamom and bring gently to a boil. Meanwhile, fry the chicken in large pieces (4 x 4 centimeters) in a seperate pan with oil. Keep warm. Season the curry with lime.
- When the potatoes are cooked (approx. 10 minutes), add the chicken and let it simmer. Garnish with fried onions and coriander and serve with jasmine rice.