John Myers
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Chicken Breast Fillet Curry with Jasmine Rice
The perfect chicken breast fillet curry with jasmine rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet curry:
- 600 g Chicken breast fillet
- 1 Vegetable onions approx. 250 g
- 1 Small stick of leek approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 2 tbsp Sunflower oil
- 400 ml Chicken broth (2 teaspoons instant)
- 250 ml Coconut milk 250 ml
- 1 Sachets Red curry paste / 50 g (from the Asia shop!)
- 1 tsp Mild curry powder
- 1 tsp Turmeric
- 1 tbsp Brown sugar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 Cup Cut coriander
Jasmine rice:
- 150 g Jasmine rice (scented rice!)
- 350 ml Water
- 0,5 tsp Salt
Chicken breast fillet curry:
- Wash the chicken breast fillets, pat dry with kitchen paper and cut into cubes (approx. 2-3 cm). Peel and halve the vegetable onion and cut into wedges / assemble apart. Peel and finely dice the garlic cloves and ginger. Clean and wash the leek, halve lengthways and cut into rings. Heat sunflower oil (2 tbsp) in the wok, fry the chicken breast fillet cubes vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes, onion wedges and leek rings) and sauté / stir fry. Deglaze / pour on the chicken broth (400 ml) and coconut milk (250 ml). Add the red curry paste (50 g) and mix with mild curry powder (1 teaspoon), turmeric (1 teaspoon), brown sugar (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Fold in the cut coriander (1 cup) and simmer / simmer for about 5 – 6 minutes.
Jasmine rice:
- Bring jasmine rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a funnel (10 cm diameter / alternatively use a cup) and turn it onto the plate. Add the chicken breast fillet curry and serve.
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