Curry chicken strips

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 1 m.-sized onion(s)
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 can coconut milk
• 200 g sour cream
• some oil for frying
• 300 ml instant chicken broth
• pepper
• Salt
• basil
• curry powder
• some curry paste or curry dip
• 1 tbsp mustard
• 500 ml dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with peppers

Wash the meat and cut into thin strips. Chop the onion, bell pepper, and the green parts of the spring onion into pieces. Heat the oil in a pan and fry the onions until translucent. Then brown the meat in batches. Remove the meat and place it in a bowl, season with a little curry paste, salt, pepper, and curry powder, then let it simmer for a while. Now, in a large pan, ideally a wok, brown the bell pepper and green parts with a little oil until crisp. Add the meat, heat through, and deglaze with the white wine. Then add the coconut milk, cream, and chicken stock; simmer and reduce for at least 20 minutes. Add the mustard and season to taste with pepper, salt, basil, and curry powder, if desired. Serve with noodles or rice.