John Myers
Contents
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Ingredients
For the chicken breast fillet curry:
- 2 Fresh chicken breast fillets (approx. 450 - 500 g)
- 2 tbsp Sunflower oil
- 0,5 Red bell pepper (approx. 100 g)
- 0,5 Yellow bell pepper (approx. 100 g)
- 1 Green bell pepper (approx. 150 g)
- 2 Carrots (approx. 200 g)
- 0,5 Red chilli pepper
- 1 can Coconut milk (400 ml)
- 200 ml Water (coconut milk can rinsed out)
- 4 tsp Red curry spice paste
- 1 tsp Brown sugar
- 2 tbsp Corn starch
For the colorful rice:
- 150 g Basmati rice
- 400 ml Water
- 1 tsp Salt
- 100 g Green peas (TK)
- 1 Red onion (approx. 100 g)
- 0,5 Orange bell pepper (approx. 100 g)
- 0,5 Red chilli pepper
Garnish:
- Mixed salad: here from:
- Red / yellow peppers
- Red onion
- Frisee salad
- Cucumber
- Sylter sauce
Instructions
Chicken breast fillet curry:
- Clean / parry the chicken breast fillets, wash, pat dry with kitchen paper and cut into large cubes (approx. 2 cm). Clean and wash the peppers and cut into small diamonds. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 5 mm thick) with the knife. Clean, wash and finely dice the chilli pepper. Fry the cubed chicken breast fillet in a high pan with sunflower oil (2 tbsp) and remove it again. Put the vegetables (peppers, carrot blossoms and chilli pepper cubes) in the pan and stir-fry vigorously, add the meat again, deglaze / pour over the coconut milk (400 ml) and water (200 ml) and add the curry spice paste (4 teaspoons) and brown Season sugar (1 teaspoon). Let everything simmer for about 15 minutes. Finally add / stir in the cornstarch (2 tbsp) mixed in a little cold water, bring to the boil briefly and remove from the stove.
Colorful rice:
- Peel and dice the onion. Clean, wash and finely dice the peppers. Cook rice (see recipe: Cook rice) and mix with the vegetables (onion cubes, paprika cubes and green peas).
Serve:
- Serve the chicken breast fillet curry with the colorful rice and mixed salad.
Tip:
- Possibly. Mix the rest with the rice and serve warmed up the next day.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 2.1gFat: 10.6g
