John Myers
Chicken Breast Fillet Curry
The perfect chicken breast fillet curry recipe with a picture and simple step-by-step instructions.
- 1 Bag (50 g) SPICE PASTE for Singapore Chicken-Curry (Here: From Asian Home Gourmet / Asia Shop)
- 500 g Fresh chicken breast fillet
- 6 Medium sized potatoes
- 1 Red pepper
- 1 Green paprika
- 1 Red chilli pepper
- 3 Garlic cloves
- 1 Large onion approx. 150 g
- 1 piece Ginger approx. 20 g
- 100 g Mushrooms
- 5 tbsp Oil
- 1 Can Coconut milk (400 ml)
- 400 ml Water (rinse can with!)
- 10 Coriander stalks
- 250 g Rice
- 450 ml Water
- 1 tsp Salt
- Clean / parry, wash and roughly dice the chicken breast fillets. Peel, wash and roughly dice the potatoes. Clean and wash the peppers and cut into diamonds. Clean, wash and finely dice the chilli peppers. Peel and finely dice the garlic cloves. Peel and finely dice the ginger. Peel and dice the onion. Clean / brush and quarter the mushrooms. Heat the oil (5 tbsp) in a large saucepan, high saucepan and fry the garlic clove cubes, onion cubes, ginger cubes and the chilli pepper cubes vigorously. Add the meat cubes and seasoning paste and fry vigorously. Add the vegetables (potato cubes, paprika diamonds and mushroom quarters) and sauté briefly. Deglaze / pour in the coconut milk (400 ml) and water (400 ml) and simmer / boil all with the lid closed for about 25 minutes. In the meantime, cook the rice in salted water (1 teaspoon) using the spring rice method (see my recipe: Cooking rice). Add / fold in the chopped / cut coriander leaves and serve the chicken breast fillet curry with the rice. A mixed salad may be enough with it.
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