Carrot and fennel curry with chicken fillet

Ingredients for 4 servings:

• 2 medium-sized onions, finely diced
• 2 bulbs of fennel, approx. 300 g, cut into strips
• 4 large carrots, cut into diagonal strips
• 10 g ginger, finely chopped
• 1 red chili pepper(s), cut into strips or chili flakes
• ½ tsp fennel seeds
• 1 tbsp curry powder
• 1 tbsp yellow curry paste
• 400 ml coconut milk
• 300 ml vegetable stock or chicken stock
• 600 g chicken fillet(s)
• 1 tsp cornstarch
• salt and pepper
• some palm sugar
• 1 tbsp sunflower oil

Instructions

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

Sauté the curry paste in a little coconut milk or oil. Sauté the onions, ginger, fennel seeds, and chili. Add the carrots, fennel, and chicken, fry for another 3-4 minutes, deglaze with the coconut milk and stock, and simmer for about 5-10 minutes. Stir the cornstarch with a little cold water until smooth and thicken the simmering stock. Season to taste and serve with jasmine rice or pandan rice.