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Chicken curry

updated

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Ingredients for 4 servings:

  • 500 g chicken breast
  • 1 stalk(s) leek
  • 1 bunch of spring onions
  • 3 bell peppers, red, green and yellow
  • 1 can coconut milk
  • 2 tsp, heaped curry paste, red
  • 1 piece(s) ginger
  • some soy sauce
  • 1 tsp instant chicken broth
  • 1 clove(s) garlic
  • 1 small piece(s) of red chili pepper(s)
  • 1 shot of white wine
  • 1 small onion(s)
  • 1 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple

Wash the chicken and cut into bite-sized pieces. Marinate with soy sauce, garlic, and ginger. Sprinkle the meat with cornstarch. Cut the vegetables into rings or pieces. Brown the meat in hot oil, add the remaining ingredients and cook briefly. Briefly fry the curry paste. Deglaze with wine and coconut milk, simmer slightly, and season with broth and soy sauce. Serve with fragrant rice or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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