Chicken curry with broccoli

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 200 g broccoli, frozen
• 4 stalk(s) spring onion(s)
• 1 carrot(s)
• 1 red bell pepper(s)
• 1 onion(s), red
• 150 ml cream
• 150 ml broth
• 1 ½ tbsp curry paste (Thai Massamann), red, hot
• 2 tbsp flour
• salt and pepper
• curry powder
• some oil for frying
• n. B. Lemon juice, a few dashes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, let the broccoli thaw slightly, and while it’s thawing, begin chopping the remaining ingredients. Dice the onions, dice the spring onions, slice the bell peppers, slice the carrots, chunk the broccoli, and bite-sized chicken breasts. Briefly fry the chicken breasts in hot oil, remove from the pan, and season with salt and pepper. Sauté the red onion and spring onion until lightly browned. Then add the broccoli, carrots, and bell peppers, and fry them gently. After about three minutes, sprinkle flour over the vegetables, mix, and then add the curry paste. Then add the stock and cream, and stir everything together until the paste is completely dissolved. Once the liquid has boiled, add the chicken breasts. Simmer everything together for about five minutes, then season with salt, pepper, curry powder, and lemon juice, if desired. Rice is recommended for this.