John Myers
Chicken Breast Fillet Curry with Vegetables in Wok
The perfect chicken breast fillet curry with vegetables in wok recipe with a picture and simple step-by-step instructions.
- 650 g Fresh chicken breast fillet
- 0,5 Red peppers approx. 100 g
- 0,5 Yellow pepper approx. 100 g
- 0,5 Orange peppers approx. 100 g
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Green chilli pepper
- 300 g Chinese cabbage leaf hearts
- 150 g Small brown mushrooms
- 0,5 pole Leeks approx. 150 g
- 2 Carrots approx. 150 g
- 1 Cup Cut coriander
- 4 tbsp Sunflower oil
- 1,75 liter Chicken broth (2 cubes of 10 g)
- 2 tbsp Mild curry powder
- 1 tbsp Salt
- 1 tbsp Fish sauce
- 1 tbsp Sweet soy sauce
- 0,5 tbsp Coriander freeze-dried
- 0,5 tbsp Garam Masala
- 0,5 tbsp Sweet paprika
- 0,5 tbsp Cumin
- 0,5 tbsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon powder
- 2 tbsp Tapioca starch
- 500 g Basmati rice
- Clean / strip the chicken breast fillets, wash, pat dry with kitchen paper and dice (cube approx. 1 – 2 cm). Clean / core the peppers, wash and cut into small diamonds. Peel the onions and cut into small wedges. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the Chinese cabbage hearts into small diamonds. Clean / brush the mushrooms and cut in half. Quarter the larger mushrooms. Clean and wash the leek, quarter lengthways and cut into small pieces. Peel the carrots, cut in half lengthways and cut diagonally into pieces. Wash the coriander, shake dry and cut finely. Heat sunflower oil (4 tbsp) in a wok and fry the chicken breast fillet cubes vigorously in it / stir-fry the vegetables (peppers, onion wedges, garlic clove cubes, ginger cubes, green chilli peppers, Chinese cabbage leaves, mushroom halves, leek pieces and carrot pieces) and stir-fry Deglaze / pour on the chicken stock (1.75 liters). With mild curry powder (2 tbsp), salt (1 tbsp), fish sauce (1 tbsp), sweet soy sauce (1 tbsp), freeze-dried coriander (½ tbsp), garam masala (½ tbsp), sweet paprika (½ tbsp), cumin ( ½ tbsp), turmeric (½ tbsp) ground cumin (1 teaspoon), ground cinnamon powder (1 teaspoon) and season everything to a simmer / simmer for about 20 – 25 minutes. Mix the tapioca starch (2 tbsp) in a little cold water, stir into the wok, add the coriander and as soon as it starts to thicken, slide the wok off the stove. In the meantime, cook the rice too. Serve the chicken breast fillet curry with vegetables in a wok with rice.
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