Chicken – Coconut – Curry

Ingredients for 4 servings:

• 300 g carrot(s)
• 3 stalks of lemongrass
• 1 piece(s) ginger (about 30g)
• 2 garlic cloves
• chili pepper(s)
• 500 g chicken fillet(s)
• 1 tbsp oil
• 2 tbsp curry powder
• 1 can coconut milk (400ml)
• 2 tsp vegetable broth, instant
• 1 lemon(s)
• 350 ml water
• Salt
• possibly coriander

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and slice the carrots. Halve the lemongrass crosswise and cut each piece lengthwise once. Dice the meat. Peel the ginger and garlic and cut into pieces. Halve the chilies and remove the seeds. Heat the oil and fry the meat. Add the carrots and fry briefly. Press the ginger and garlic through a garlic press onto the meat. Add the chilies and fry for another 1-2 minutes. Dust everything with curry powder. Deglaze with coconut milk and water and bring to a boil. Add the vegetable stock. Add the grated zest of 1/2 lemon and the lemongrass. Simmer for about 10 minutes. Season with salt and curry powder. If desired, you can also chop and add some coriander.