Dutch Curry

Ingredients for 3 servings:

• 3 chicken breasts
• 3 tbsp sesame oil
• 1 can coconut milk, 400 g
• 1 bunch of spring onions
• 2 mint leaves
• 2 small thyme sprigs
• 1 leaf of sage
• 3 tsp curry powder
• 2 tsp herbal salt
• 1 tsp black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Simple Dutch curry that everyone loves and is ready in about 1 hour.

Light the coals, and once they’re glowing, place the Dutch oven on top. Brown the chicken breasts on all sides with the sesame oil. Wash the spring onions and cut them into small rings. Remove the chicken from the Dutch oven and lightly roast the vegetables with all the herbs. Deglaze everything with the coconut milk and bring back to a boil. Cut the chicken into 1.5-2 cm cubes and return to the Dutch oven. Simmer everything for about another hour, and you’ve got a delicious and quick curry from the Dutch oven. Tip: If you don’t want to wait quite as long, you can thicken the sauce with a little flour and water.