John Myers
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Chicken Curry with Basmati Rice
The perfect chicken curry with basmati rice recipe with a picture and simple step-by-step instructions.
Chicken curry:
- 1 Kg Chicken breast fillet
- 3 tbsp Dark soy sauce
- 3 tbsp Oyster sauce
- 2 Red bell pepper approx. 400 g
- 2 Large onions approx. 300 g
- 200 g Carrots
- 150 g Chinese cabbage leaf hearts
- 1 Small stick of leek approx. 150 g
- 1 Can Bamboo in slices / 120 g weight
- 1 Red chilli pepper approx. 20 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 Cup Sliced fresh coriander
- 1 Can Coconut milk 400 ml
- 900 ml Chicken broth (3 cubes of 10 g)
- 1 Glass Red Thai curry 350 g
- 6 tbsp Sunflower oil
- 3 tbsp Dark soy sauce
- 3 tbsp Oyster sauce
- 2 tbsp Sour cream
- 1 tbsp Mild curry powder
- 1 tsp Ground turmeric
- 1 tsp Sugar
- 1 tsp Salt
Basmati rice: (For 4 people!)
- 300 g Basmati rice
- 700 ml Water
- 1 tsp Salt
Prepare the chicken breast fillet:
- Clean / remove tendons from the chicken breast fillet, wash, pat dry with kitchen paper and cut into cubes. Marinate the chicken breast fillet strips with dark soy sauce (3 tbsp) and oyster sauce (3 tbsp) for about 6 – 8 hours (possibly overnight!)
Prepare vegetables:
- Clean and wash the peppers and cut into small diamonds. Peel the onions and cut into wedges. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Clean / brush the mushrooms and cut in half or quarter. Clean and wash the leek, halve lengthways and cut diagonally into strips. Halve the Chinese cabbage leaf hearts lengthways and cut diagonally into pieces. Drain the bamboo slices and cut in half at an angle. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and garlic cloves.
Chicken curry:
- Heat sunflower oil (3 tbsp) in a wok and fry the marinated chicken breast fillet cubes in portions / stir-fry and remove. Add sunflower oil (3 tbsp) and fry the garlic clove cubes with the chili pepper cubes and ginger cubes in them. Add the rest of the vegetables and sauté / sauté them for about 10 minutes. Deglaze / pour in the chicken stock (900 ml) and simmer / cook for another 10 minutes. Pour in the coconut milk (400 ml) and season with mild curry powder (1 tbsp), turmeric (1 tsp), sugar (1 tsp), salt (1 tsp), dark soy sauce (3 tbsp) and oyster sauce (3 tbsp). Stir in the red Thai curry (350 g) and sour cream (2 tbsp). Add the chicken breast fillet strips and fold in the cut coriander. Let everything simmer for a few more minutes.
Basmati rice: (For 4 people!)
- Bring basmati rice (300 g) to the boil in water (700 ml) with salt (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for approx. 20 minutes.
Serve:
- Serve the chicken curry with basmati rice (decorative on the plate!). The chicken curry is also very suitable for freezing in advance.
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