Chicken Breast Fillet Curry in Wok with Basmati Rice

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 652 kcal


  • 500 g Chicken breast fillet (1 pack frozen)
  • 3 Onions (approx. 200 g)
  • 2 Garlic cloves
  • 1 bunch Spring onions (approx. 200 g)
  • 1 Ginger approx. 20 g
  • 0,5 Red chilli pepper
  • 1 Small can of tomato paste (70 g)
  • 3 tbsp Peanut oil
  • 200 ml Chicken broth (1 teaspoon instant)
  • 400 ml Coconut milk (1 can)
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Cherry
  • 1 tsp Curry powder
  • 1 tsp Salt
  • 1 tsp Sugar
  • 0,5 tsp Pepper
  • 125 g Basmati rice
  • 0,5 tsp Salt


  • Rice according to the swelling rice method (see recipe: Cooking rice). Cut the chicken breast fillets into thin slices / strips (works especially well if it is still a bit frozen!). Peel and quarter the onions and cut into wedges. Peel and finely dice the garlic and ginger. Clean, wash and finely dice the chilli pepper. Clean and wash the spring onions and cut into rings. Heat peanut oil (2 tbsp) in a wok, stir-fry the chicken breast fillet and move it to the edge. Add peanut oil (1 tbsp) and first fry the ginger, garlic and chilli pepper. Then add the remaining vegetables (onions and spring onions) and stir-fry. Add the tomato paste and stir everything vigorously. Deglaze / pour in the chicken broth (200 ml) and coconut milk (400 ml), add sweet soy sauce (1 tbsp), soy sauce (1 tbsp), cherry (1 tbsp), curry powder (1 tsp), salt (1 tsp) , Sugar (1 teaspoon) and pepper (½ teaspoon) season / season to taste and simmer for a few minutes. Finally add / fold in the basmati rice and serve.


Serving: 100gCalories: 652kcalCarbohydrates: 15.3gProtein: 1.3gFat: 66.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Filled Crepe with Vanilla Ice Cream and Strawberry Jus

Rice with Mushrooms