John Myers
Ingredients for 4 servings:
- 500 g chicken
- 6 tbsp soy sauce
- 2 garlic cloves
- 1 tbsp ginger, grated fresh
- 3 chili peppers
- 3 medium-sized bell peppers
- 750 g Chinese cabbage or pointed cabbage
- 2 stalk(s) leeks
- 350 g celeriac
- 1 liter chicken broth
- 2 tbsp, leveled curry
- 200 ml coconut milk
- salt and pepper
- a few stalks of coriander
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
Cut the chicken into strips and marinate with soy and garlic for at least 30 minutes. Halve the chilies, remove the seeds, and finely chop. Clean and wash the vegetables, cut the peppers and cabbage into strips, slice the celery, and ring the leek. Heat the broth with the ginger, chilies, and curry powder and sauté the vegetables for 5 minutes. Add the coconut milk, salt, and pepper, and simmer for another 5 minutes. Brown the meat on all sides in a pan, then add the meat, including the remaining marinade, to the vegetables. Mix everything together and season with salt and pepper again. Sprinkle with coriander at the end.
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