Curry chicken with coconut milk

Ingredients for 4 servings:

• 3 carrots
• 3 garlic cloves
• 1 piece(s) ginger (walnut-sized)
• 2 spring onions
• 125 g bamboo shoot(s) (from the can)
• 650 g chicken breast fillet(s)
• salt and pepper
• 3 tbsp oil
• 1 tbsp butter
• 1 can coconut milk (400 ml)
• 3 tsp curry powder
• 150 ml vegetable stock
• 1 tsp cornstarch
• Coriander powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

exotic, prepared in a pressure cooker

Peel the carrots, garlic, and ginger, and trim the spring onions. Cut the carrots into strips (using a julienne peeler), and thinly slice the onion, garlic, and ginger. Cut the bamboo shoots into thin strips. Wash the meat, pat dry, and season with salt and pepper. Heat the oil and butter in a pressure cooker, brown the meat all over, and then remove. Sauté the onions, garlic, and ginger in the frying fat. Add the carrots and, after about 2 minutes, stir in the curry powder. Deglaze with coconut milk and vegetable stock. Distribute the meat and bamboo shoots in the pressure cooker and close the pot. Cook on level 1 for about 6 minutes, then release the steam and open. Remove the meat and cut into nice slices. Mix the cornstarch with a little cold water and use it to thicken the sauce. Arrange everything on plates and sprinkle with a little ground coriander. I baked naan with it; the recipe is from Tinje.