Chicken curry

Ingredients for 4 servings:

• 2 chicken breast fillets
• 250 ml coconut milk
• 300 ml chicken broth
• 2 tbsp cornstarch
• 1 chili pepper(s)
• 1 small piece(s) of ginger
• 2 stalk(s) lemongrass
• 2 cloves garlic
• 1 small bunch of spring onions
• 2 small carrots
• 1 bell pepper
• 4 tbsp pineapple, pieces from the can
• curry powder
• possibly cayenne pepper
• 1 small bunch of coriander
• Sesame oil, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious and fruity

Cut the chicken breast fillets into large pieces and coat them in the cornstarch to keep the meat tender. Heat light sesame oil in a non-stick pan or wok and fry the meat for about five minutes, until it shows light brown marks. Season with salt and curry powder. Place the fillet pieces on a deep plate and set aside. Finely chop the ginger, garlic, and chili pepper; the spiciness is a matter of taste. Use the back of a knife to break up the lemongrass. Add a little more oil to the pan and sauté the ginger, garlic, and chili. Then add the roughly chopped spring onions, carrots, and bell peppers, and finally the lemongrass. Season with salt and deglaze with chicken stock and coconut milk. Now you can add the meat and its juices back in. Add the pineapple and a little of the drained liquid. Simmer gently for about ten minutes, until the vegetables are cooked through. Finally, remove the lemongrass and adjust the seasoning if necessary. Depending on the desired consistency, mix a little more starch with a little water and stir in. Serve with rice and garnish with coriander leaves. You can also use other vegetables such as baby corn, mushrooms, or bamboo shoots.