John Myers
Chicken and Brussels Sprouts Curry
The perfect chicken and brussels sprouts curry recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 500 g Brussels sprouts
- 1 big red ones Onion, finely diced
- 2 Garlic cloves, finely chopped
- 2 Kaffir lime leaves
- Curry powder (to taste)
- 2 tbsp Tomato paste
- 100 ml White wine
- 500 ml Poultry stock
- 100 ml Cream
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- 1 bunch Coriander, finely chopped
- 1 tbsp Strength
- Clean and halve the Brussels sprouts. Cut the chicken breast into bite-sized pieces, place in a freezer bag, add the starch and shake really well so that the starch wraps around the chicken.
- Heat some oil in a saucepan and sear the chicken in it, then remove it and set it aside. Now put the Brussels sprouts in the pot and sear them while turning them so that they get nice roasted aromas. When he has received this, add the onion and garlic and also the tomato paste and the curry powder. It depends on which curry you take and how spicy you like it. I had a medium hot one and started with 2 tbsp. This is also roasted for a few minutes.
- Now deglaze with the white wine and reduce it to about 1/3 and then add the chicken stock and the kaffir lime leaves and simmer over a low heat for about 15 minutes. Then add the cream and season with salt, pepper, Espelette pepper and possibly curry. Then add the chicken and let it stand for another 5 minutes. Finally fold in the coriander and serve with rice.
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