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Chicken curry in coconut milk by Sarah

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Ingredients for 3 servings:

  • 1 piece(s) ginger, walnut-sized
  • 450 g chicken breast fillet(s)
  • 2 tbsp germ oil
  • curry powder
  • 250 ml coconut milk
  • Salt
  • Lemon pepper or white pepper
  • 2 sprigs Thai basil
  • 1 pack of dumplings (ready-made mini dumplings)

Instructions

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

simply heavenly – and so quick to prepare

Peel and finely dice the ginger. Cut the chicken breast fillet into 2-centimeter cubes and fry in a pan with hot seed oil. Add the ginger and curry and fry briefly. Add the coconut milk and bring to a boil. Season with salt and lemon pepper. Wash the basil, pat dry, tear the leaves into small pieces, and scatter them over the curry. Add the dumplings to the boiling water and cook over medium heat for 7 minutes. Remove and serve with the curry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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