Chicken Breast Fillet Curry in Wok with Basmati Rice

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.