John Myers
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Ingredients
Chicken breast fillet curry with vegetables:
- 250 g Chicken breast fillet
- 300 g Cauliflower
- 150 g Red pepper
- 100 g Carrot
- 100 g Zucchini
- 1 Onion approx. 100 g
- 2 Spring onions approx. 25 g
- 1 Small red chilli pepper
- 1 piece Ginger the size of a walnut
- 2 tbsp Oil
- 1 Small can of coconut milk 165 ml
- 200 ml Water (coconut milk can rinsed out)
- 200 ml Chicken broth (1 teaspoon instant)
- 2 tbsp Mild curry powder
- 0,5 tbsp Brown sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 tbsp Tapioca starch
Mashed sweet potatoes: (For 2 people!)
- 500 g Sweet potatoes
- 100 g Celery
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
To serve:
- Parsley for garnish
Instructions
Chicken breast fillet curry with vegetables:
- Wash the chicken breast fillets, pat dry with kitchen paper and dice. Clean the cauliflower and cut into small florets. Clean and wash the peppers and cut into small diamonds, peel the carrots with the peeler, scrape with the vegetable blossom scraper, cut in half lengthways and slice diagonally. Wash the zucchini, scrape with the vegetable blossom scraper, halve lengthways and cut diagonally into slices. Peel the onion, cut in half and cut into small wedges / assemble apart. Clean and wash the spring onions and cut diagonally into rings. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger. Heat the oil (2 tbsp) in the wok and fry the chicken breast fillet cubes with the chili pepper cubes and ginger cubes vigorously and slide them to the edge of the wok. Now add the vegetables one after the other (onion wedges, carrot slices, cauliflower florets, pepper diamonds, courgette slices and spring onion rings) and fry / stir-fry. Deglaze / pour in the chicken broth (200 ml / 1 teaspoon instant), coconut milk (165 ml) and water (200 ml / coconut milk can rinsed out). Season with mild curry powder (2 tbsp), brown sugar (½ tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and simmer / cook with the lid on for about 15 minutes. Mix tapioca starch (2 tbsp) in cold water and stir into the wok. As soon as the liquid thickens, pull the wok off the stove.
Mashed sweet potatoes: (For 2 people!)
- Peel and dice the sweet potatoes. Clean / peel and dice the celery. Boil the sweet potato cubes with the celery cubes in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot pot and sprinkle with butter (1 tbsp), cooking cream (1 tbsp), and coarse sea salt from the mill (2 strong Pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch).
Serve:
- Serve the chicken breast fillet curry with vegetables and mashed sweet potatoes, garnished with parsley.
