Chicken curry with coconut milk

Ingredients for 6 servings:

• 450 g rice, dry weight
• 800 g chicken breast or turkey breast
• 3 tbsp soy sauce
• 3 tbsp rapeseed oil
• 1 large onion(s)
• 300 g bell pepper(s), yellow or red
• 250 g carrot(s)
• 200 g sugar snap peas
• 100 g spring onions
• 150 ml vegetable stock
• 400 ml coconut milk
• 3 tsp curry powder (Malabar Curry)
• 100 g mung beans from the jar
• 1 pinch of garlic powder
• 1 pinch of pepper
• 1 tsp salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

heavily Europeanized

As with all Asian-inspired recipes, the rule here is: First chop! Cut the poultry into thin strips, the carrots and bell peppers into sticks. Cut or chop the onion into chunks. Cut the snow peas into thumb-width pieces and the spring onions into mini rings. Everything else goes very quickly. Now make the rice. Mix 1 cup of dry rice with 2 cups of water per person. The rice takes about 20-25 minutes. Season the poultry strips with salt, pepper, and soy sauce, knead thoroughly, and let stand for 5 minutes. Then sear for a maximum of 3 minutes. Remove the meat from the pan and store separately. Slowly glaze the onion in the resulting meat juices over low heat. Once the onion is translucent, add the bell pepper, carrot, and snow peas. Increase the heat moderately and after about 3-5 minutes, sprinkle over the curry powder. Mix the vegetables well and roast everything lightly for about 5 minutes. Deglaze with vegetable stock and simmer uncovered for about 5 minutes. Finally, add the coconut milk, spring onion rings, and mung beans, bring to a boil briefly, season to taste, and serve.