John Myers
Chinese Chicken Breast Fillet Curry
The perfect chinese chicken breast fillet curry recipe with a picture and simple step-by-step instructions.
- 1200 g Fresh chicken breast fillets
- 2 Protein
- 2 tsp Salt
- 2 tsp Sesame oil
- 6 tsp Tapioca starch
- 3 Bell peppers (red, yellow and green) 500 g
- 4 Onions approx. 200 g
- 4 Garlic cloves
- 1 piece Ginger walnut-sized
- 2 tbsp Peanut oil
- 1 liter Chicken broth (5 teaspoons instant)
- 1 packet Red cury paste 50 g (Asia Shop!)
- 2 tbsp Sugar
- 5 tbsp Sherry
- 5 tbsp Light soy sauce
- 0,5 tsp Ground coriander
- 0,5 tsp Mild curry powder
- 0,5 tsp Ground turmeric
- 0,5 tsp Sambal oelek
- 5 Kaffir lime leaves
- 1 Cup Cut coriander leaves
- 2 tbsp Tapioca starch
- 2 tbsp Sweet soy sauce
- 1 tbsp Mild curry powder
- 1 Small package of coconut milk 160 ml
- Basmati rice and / or Mie noodles
- Wash the chicken breast fillets, pat dry with kitchen paper and cut into bite-sized pieces. Mix with egg white (2), salt (2 teaspoons), sesame oil (2 teaspoons), and tapioca starch (6 teaspoons) and marinate in the refrigerator for about 20 minutes, clean / core the peppers, wash and cut into small diamonds. Peel and quarter the onions and cut into wedges / assemble. Peel and finely dice the garlic cloves and ginger. Bring 600 ml of water to a boil in a saucepan and boil the marinated chicken breast fillet pieces in it for about 5 minutes, drain and drain well. Heat peanut oil (2 tbsp) in a wok and fry the vegetables (bell peppers, onion wedges, garlic clove cubes and ginger cubes) for 2 – 3 minutes / stir fry and deglaze / pour in the chicken stock (1 liter). The red curry paste (50 g), sugar (2 tablespoons), sherry (5 tablespoons), light soy sauce (5 tablespoons), ground coriander (½ teaspoon), mild curry powder (1/2 teaspoon), ground turmeric (1/2 teaspoon ), Sambal oelek (1/2 teaspoon) and kaffir milk leaves (5 pieces). Add the pre-cooked chicken breast fillet pieces and let everything simmer / cook with the lid on for about 10 minutes. Finally, thicken with the tapioca starch dissolved in a little cold water and refine / season with sweet soy sauce (2 tbsp) and coconut milk (160 ml / a small pack). Serve the Chinese chicken breast fillet curry with rice or Mie noodles.
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