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Ingredients
Chicken breast fillet curry with red pointed peppers:
- 1000 g Chicken breast fillet (2 packs of 500 g frozen)
- 500 g Onions
- 400 g Red pointed pepper
- 400 g Frozen soup vegetables / own production) *
- 4 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 4 tbsp Sunflower oil
- 2 liter Chicken broth (8 tsp instant)
- 3 tbsp Mild curry powder
- 1 tbsp Salt
- 1 tbsp Coriander freeze-dried
- 1 tbsp Fish sauce
- 1 tsp Garam Masala
- 1 tsp 5 spice powder
- 1 tsp Turmeric
- 1 tsp Sweet paprika
- 1 tsp Sambal Manis
- 2 Pinches Cinnamon powder
- 1 Msp Ground cumin
- 2 tbsp Tapioca starch
Basmati rice:
- 500 g Basmati rice
- 1000 ml Water
- 1 tsp Salt
Instructions
Chicken breast fillet curry with red pointed peppers:
- Let the chicken breast fillets thaw a little, wash, pat dry with kitchen paper and cut into cubes (approx. 5 - 2 cm). Peel and dice the onions. Clean / core the pointed peppers, wash and cut into small diamonds. Let the soup vegetables thaw a little. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Heat sunflower oil (4 tbsp) in a wok and fry the chicken breast fillet cubes vigorously / stir-fry. Now add the vegetables one after the other (garlic clove cubes + chilli pepper cubes + ginger cubes, onion cubes, soup vegetables *) and pointed peppers) and stir fry. Deglaze / pour in the chicken stock and pour everything into a large saucepan. With mild curry powder (3 tbsp), salt (1 tbsp), freeze-dried coriander (1 tbsp), fish sauce (1 tbsp), garam masala (1 tsp), 5-spice powder (1 tsp), turmeric (1 tsp), Season sweet paprika (1 teaspoon), sambal manis (1 teaspoon), cinnamon powder (2 pinches) and ground cumin (1 MSP) and simmer / cook for about 20-25 minutes. Finally, thicken a little with tapioca starch (2 tbsp) that you dissolve in cold water. *) (Carrot slices, leek rings, celery lozenges and plucked parsley)
Basmati rice:
- Bring the basmati rice (500 g) to the boil in 1000 ml of water with salt (1 teaspoon) and simmer, covered, at the lowest setting for about 15 minutes.
Serve:
- Press the rice into a cup rinsed with cold water, turn it into the center of the plate, place the chicken breast fillet curry with red pointed pepper on the outside and serve immediately.