Chicken Curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 onions, peeled
• 2 bell peppers, red, yellow
• 1 leek(s)
• 2 small carrots
• 400 ml coconut milk, unsweetened
• 150 g yogurt
• 2 tbsp curry powder, slightly heaped
• 5 tbsp tomato paste
• 2 garlic cloves
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tasty, with lots of fresh vegetables and coconut milk

Wash the chicken breast fillets, pat dry, cut into thin strips, and season with salt and pepper. Fry in a little oil in a pan until golden brown. Meanwhile, finely chop the onions, wash the leek, and slice into thin rings. Deseed and dice the bell peppers. Peel the carrots, halve them lengthwise, and slice them thinly. Peel the garlic cloves. Remove the meat from the pan and set aside. Sauté the onions in a little oil in a wok or large frying pan until translucent, then add the remaining vegetables and fry briefly. Crush the garlic and add to the vegetables. Dust everything with curry powder and deglaze with yogurt and coconut milk. Add the tomato paste and stir well. Simmer gently with the lid on for about 20 minutes, until the vegetables are tender. Stir the bottom of the pan occasionally to prevent it from sticking. Five minutes before the end, add the meat and heat through. Season with salt, pepper, curry powder, and paprika. Serve with rice.