Chicken curry

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 large potato(s)
• 1 piece(s) ginger root, walnut-sized
• 1 clove(s) garlic
• 1 lemon(s)
• 400 g chicken breast fillet(s),
• 2 tbsp clarified butter
• Cayenne pepper
• 2 tbsp curry powder
• 400 ml coconut milk
• 1 tsp instant vegetable broth)
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Exotic-mild with coconut milk, potatoes and carrots

Peel the carrots and potatoes. Thinly slice the carrots and dice the potatoes. Peel the ginger, peel the garlic, and finely chop both. Wash the lemon in hot water, pat dry, and peel two wide strips of the peel. Squeeze out the juice. Rinse the chicken in cold water and cut into 1.5 cm cubes. Heat 1 tablespoon of lard in a pan. Brown the meat all over until golden brown, season with salt and cayenne pepper, and remove. Heat the remaining lard in the pan. Add the carrots and potatoes, stirring. Sprinkle with curry powder and sauté briefly until fragrant. Deglaze with coconut milk. Add the stock powder, ginger, lemon zest, and juice, and simmer over low heat for about 15 minutes. Stir in the meat, warm through, and season with salt and cayenne pepper. Serve chicken curry with long grain rice and garnish with herbs if desired.