Light & Simple Chicken Curry

Light & Simple Chicken Curry

© Matthias Würfl

Light & Simple Chicken Curry

Light & Simple Chicken Curry

© Matthias Würfl

Zutaten (4 Personen)

750
g
chicken breast
3
teaspoon
curry paste
3
tablespoon
sesame oil
1
onion
7cm
piece
ginger
3
clove
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
cumin
150
ml
chicken stock
800
ml
coconut milk
1
tablespoon
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. 

Tipp

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.