John Myers
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Chicken Breast Fillet Curry with Yellow Basmati Rice
The perfect chicken breast fillet curry with yellow basmati rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet curry:
- 250 g Chicken breast fillet
- 200 g Carrots
- 2 Garlic cloves
- 1 Stalk Lemongrass
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 tbsp Sunflower oil
- 1 tbsp Mild curry powder
- 1 Tetra pack Coconut milk 250 ml
- 200 ml Chicken broth (1 teaspoon instant broth)
- 2 Kaffir lime leaves TK
- 1 tsp Brown sugar
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Tapioca starch
Yellow basmati rice: (here for 4 people!)
- 250 g Basmati rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 tsp Coriander cut TK
- 2 Basil leaves for garnish
Chicken breast fillet curry:
- Clean / strip the chicken breast fillet, wash and cut into strips. Peel the carrots with the peeler, cut off the ends, halve lengthways and cut diagonally into pieces. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Peel the lemongrass stalks generously, cut in half lengthways and cut into fine rings. Heat sunflower oil (1 tbsp) in the wok, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. One after the other, add the vegetables (ginger cubes + chilli pepper cubes + garlic cloves cubes + lemon grass rings and carrot pieces) and fry / stir-fry. Dust with mild curry powder (1 tbsp), fry briefly and deglaze / pour in the chicken broth (200 ml) and coconut milk (250 ml). Add kaffir lime leaves (2 pieces), season with coarse sea salt from the mill (2 big pinches) and brown sugar (1 teaspoon) and simmer / simmer for about 10 minutes. Finally, put the tapioca starch (1 tbsp) dissolved in a little cold water on it and remove the wok from the stove.
Yellow basmati rice: (here for 4 people!) *)
- Bring basmati rice (250 g) to the boil in water (450 ml) with salt (1 teaspoon) and turmeric (1 teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the chicken breast fillet curry, sprinkle with frozen coriander and garnish with a leaf of basil, serve.
*)
- The rest of the rice is needed for a dish (fried egg rice) the next day!
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