Pat's Special – Chicken – Curry

Ingredients for 4 servings:

• 500 g chicken (fillet)
• 2 bell peppers, red and green
• 5 cloves garlic
• 2 tsp ginger root, fresh, diced
• ½ vegetable onion(s)
• 3 tbsp curry powder
• 1 tsp chili pepper(s), crushed
• 2 tbsp almonds, ground
• 2 chili peppers, dried
• 1 tsp paprika powder, hot
• 2 stalk(s) cinnamon
• 1 pinch of ground cloves
• 400 ml coconut milk, creamy
• 1 dash of lemon juice, to thicken the coconut milk
• n. B. Salt
• 1 handful of coriander leaves for garnishing
• 300g basmati
• turmeric

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy chicken with grated almonds and coconut cream from the wok

First, fry the roughly diced onion, garlic, and ginger in a little safflower oil in a wok until translucent. Then add all the spices (curry, cloves, cinnamon, chili, paprika) and the almonds and fry briefly. This will allow them to develop their aroma. After a few minutes, cut the chicken into bite-sized pieces and add them. Sear until crispy, then cover and simmer for 5-10 minutes. In the meantime, dice the bell peppers. When the chicken is nice and tender, add the diced bell peppers and then deglaze the dish with the coconut milk. Bring to a boil briefly, then thicken with lemon juice. Season to taste with a little salt. Add the basmati rice and turmeric water and cook. Serve with fresh coriander leaves.