John Myers
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Chicken Breast Fillet Curry with Vegetables, Potatoes and Basmati Rice
The perfect chicken breast fillet curry with vegetables, potatoes and basmati rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet curry with vegetables and potatoes:
- 600 g Chicken breast fillet
- 4 tbsp Sunflower oil
- 4 Large onions approx. 400 g
- 4 Garlic cloves
- 2 Spring onions approx. 50 g
- 1 Red chilli pepper
- 1 piece Ginger approx. 20 g
- 300 g Potatoes
- 500 ml Hot water
- 300 ml Coconut milk
- 1 bag Red curry paste 50 g
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 1 tsp Garam Masala
- 1 tsp Mild curry powder
- 1 tsp Ground cumin
- 1 MSP Ground cardamom
- 1 Star anise
- 6 Kaffir lime leaves
Basmati rice:
- 250 g Basmati rice
- 450 ml Water
Serve:
- Coriander leaves for garnish
- Wash the chicken breast fillets, pat dry with kitchen paper and cut into bite-sized pieces. Peel the onions, cut in half, thirds and cut into wedges. Peel and finely dice the garlic cloves and ginger. Clean and wash the spring onions and cut diagonally into rings. Clean / core the chilli pepper, wash and cut into small cubes. Peel and dice the potatoes. Heat sunflower oil (2 tbsp) in a wok, fry the chicken breast fillet pieces vigorously in it / stir-fry and take out again. Put sunflower oil (2 tbsp) in the wok, sauté / stir-fry the vegetables (onion wedges, garlic clove cubes, spring onion rings, chilli pepper cubes, ginger cubes and potato cubes) in it. With turmeric (1 teaspoon), ground coriander (1 teaspoon), garam masala (1 teaspoon), mild curry powder (1 teaspoon), ground cumin (1 teaspoon), ground cardamom (1 MSP), star anise (1 piece) and kaffir lime Season the leaves (6 pieces) and add the red curry paste (50 g), fold in the chicken breast fillet pieces and deglaze / pour in the hot water (500 ml) and coconut milk (300 ml). Cover everything and let simmer / cook for about 20 minutes. Bring rice (250 g) to the boil in water (450 ml), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Serve the chicken breast fillet curry with vegetables, potatoes and basmati rice, garnished with coriander leaves.
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