John Myers
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Ingredients
Chicken breast and vegetable curry:
- 700 g Fresh chicken breast fillet
- 2 Red peppers approx. 500 g (when cleaned approx. 400 g)
- 500 g Onions
- 200 g Spring onions
- 1 piece Ginger approx. 20 g
- 2 Large cloves of garlic
- 3 tbsp Sunflower oil
- 500 ml Chicken broth (2 teaspoons instant)
- 1 Can Coconut milk 400 ml
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 3 tbsp Sweet soy sauce
- 3 tbsp Light soy sauce
- 1 tbsp Mild curry powder
- 2 Msp Ground cinnamon
- 2 tbsp Tapioca starch
Basmati rice
- 500 g Basmati rice
- 900 ml Water
- 1 tsp Salt
Serve:
- Chives for garnish
Instructions
Chicken breast and vegetable curry:
- Clean / strip the chicken breast fillets, wash, pat dry with kitchen paper and cut into strips. Clean and wash the peppers and cut into strips. Peel, halve and slice the onions. Assemble the onion slices into individual strips. Clean and wash the spring onions and cut diagonally into rings. Peel and finely dice the garlic cloves and ginger. Heat sunflower oil (3 tbsp) in the wok and fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables (garlic clove cubes + ginger cubes, onion strips, paprika strips and spring onion rings) one after the other and sauté / stir-fry. Deglaze / pour on with the chicken broth (% 00 ml / 2 teaspoons instant) and coconut milk (400 ml). Everything with coarse sea salt from the mill (6 big pinches), colored pepper from the mill (6 big pinches), sweet soy sauce (3 tbsp), light soy sauce (3 tbsp), mild curry powder (1 tbsp) and ground cinnamon (2 MSP) Season and simmer / cook for about 10-15 minutes. Mix the tapioca starch in a little cold water and stir into the wok. As soon as the liquid starts to thicken, slide the wok off the oven.
Basmati rice:
- In the meantime, bring the basmati rice (500 g) to the boil in 900 ml of water with salt (1 teaspoon) and simmer, covered, on the lowest setting for about 20 minutes.
Serve:
- Press the rice into a cup rinsed with cold water and turn it into the center of the plate. Place the chicken breast fillet and vegetable curry around the outside and serve garnished with chives.
