Chicken curry

Ingredients for 4 servings:

• 250 g rice
• 3 chicken breast fillets
• 4 turnip(s), yellow
• ½ lemon(s)
• 1 cube of vegetable stock, instant
• 1 potato(s)
• 1 ginger, walnut-sized
• 1 clove(s) garlic
• 400 ml coconut milk
• Cayenne pepper
• 1 tbsp curry
• Milk
• Salt
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

mild, with coconut milk, yellow beets and potatoes, suitable for children

Cook the rice. Cut the chicken fillets into 2 cm pieces and fry until lightly browned. Season with salt and a little cayenne pepper and remove from the pan. Cut the yellow beets into 1/2 cm thick slices and dice the potatoes. Fry both in the pan. Then dust with curry powder and sweat. When the curry aroma is really nice, pour in the coconut milk. Finely chop the ginger and garlic and add to the coconut milk sauce. Season with the stock cube. Add the juice of 1/2 lemon and simmer gently for about 15 minutes. When the potatoes are cooked, add the chicken and reheat. Season with salt if necessary. The gentle simmering will make the sauce quite thick. Dilute the sauce with milk to taste. The more milk, the more sauce. I then added cayenne pepper to season the dish on the plate. But it wasn’t too spicy for the kids.