Chicken in coconut curry sauce with kohlrabi noodles

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 100 g onion(s), finely diced
• 2 tbsp rapeseed oil
• 1 m.-large kohlrabi
• 250 ml coconut milk
• 2 tsp Thai curry paste, yellow
• 1 tsp curry powder
• some chili powder, amount according to taste
• 2 garlic cloves, finely chopped
• 1 tsp ginger root, finely chopped
• 1 tsp chicken broth powder
• some sauce thickener, light
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the chicken breast fillet into medium-sized cubes. Peel the kohlrabi thoroughly and cut into slices about 1 cm wide. Use a vegetable peeler to peel noodle-like strips along the edges. You should get about 240-250 g. Bring the coconut milk to a boil in a wide saucepan. Stir in the curry paste, curry powder, chili powder, stock powder, garlic, and ginger, and thicken lightly with a little sauce thickener. Add the kohlrabi strips and cook with the lid on for about 8-10 minutes until al dente, stirring gently. Heat the oil in a pan and fry the chicken breast cubes until crisp. Add the onion cubes and fry everything for 2-3 minutes. Mix the chicken cubes with the kohlrabi, heat through again, and serve with rice.