John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets without skin
- 2 chili peppers or pepper
- 3 bell peppers, different colors
- 2 onions, red
- 1 lemon(s)
- 1 can of plum tomatoes, 400 g
- 2 tbsp, heaped curry paste
- 2 tbsp white wine vinegar
- 3 tbsp, heaped yogurt
- 300 g basmati rice
- 15 g coriander
- 150 ml water
- Cayenne pepper
- salt and pepper
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
Mix the curry paste with 1 tablespoon of yogurt and a little salt. Cut the chicken into 4 equal pieces, then toss in the curry mixture and let it simmer. Roast the chili and bell peppers in a grill pan (or even better on a gas stove) until the skin is burnt and blistered, then scrape off the charred skin and discard the stems and seeds. Cut the bell peppers into 3-4 cm pieces. Place the chili peppers on a plate and drizzle with the vinegar. Peel and quarter the onions. Separate the individual layers of the wedges and fry them in a casserole dish over high heat without any fat until well browned. Then remove and set aside briefly. Remove the meat from the marinade and fry for about 2-3 minutes, then add the onions and bell peppers and fry for another 2-3 minutes, turning occasionally. Add the rice to boiling, lightly salted water, then place a sieve over the pot and pour in the tomatoes, allowing the juices to drip into the rice. Cook the rice according to the package instructions, then drain. Chop the tomatoes, add them to the meat, and pour in 150 ml of water. Simmer for about 15 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Pick the coriander and slice the lemon into wedges. Serve the rice and curry with the remaining yogurt, a little cayenne pepper, the coriander leaves, and the lemon, along with the vinegar chilies.
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