Light & Simple Chicken Curry
Healthy, colourful, tasty and fast: Anja Auer arms herself for the colder weather with this culinary classic from India.
| Ingredients (4 servings) | ||
|---|---|---|
| 750 | g | chicken breast |
| 3 | teaspoon(s) | curry paste |
| 3 | tablespoon(s) | sesame oil |
| 1 | onion | |
| 7cm | piece(s) | ginger |
| 3 | handful | garlic |
| 1 | yellow bell pepper | |
| 200 | g | sugar snap peas |
| 200 | g | chinese cabbage |
| 2 | jalapeños (or 1 pointed red pepper) | |
| 1/2 | squeezed lime | |
| 1 | teaspoon(s) | cumin |
| 150 | ml | chicken stock |
| 800 | ml | coconut milk |
| 1 | tablespoon(s) | black sesame |
| 500 | g | Basmati rice |
| 1 | bunch | coriander |
| salt for seasoning | ||
- Cut the chicken breast into bite-sized pieces, along with the Chinese cabbage and the jalapeño peppers. Chop garlic, onions and ginger finely.
- Heat the sesame oil in a frying pan or pot. Stir the curry paste into the oil. Add the meat and sear briefly.
- Then add garlic, onions and ginger and the remaining vegetables and sauté. Add the lime juice, season with cumin.
- Add the coconut milk and chicken stock. Simmer the chicken curry for at least 15 minutes.
- Meanwhile, cook the rice according to the package instructions.
- Finely chop the coriander. Finally, season the chicken curry with salt to taste.
- Serve with the rice on a plate. Garnish with sesame seeds and coriander.
Tip:
There are red, green and yellow curry pastes. Deciding which one to use depends on the taste of the cook. Spices such as cumin, chilies or even cardamom are often already processed into this paste.