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Delicious curry with carrots

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Ingredients for 4 servings:

  • 800 g chicken
  • 500 g carrot(s)
  • 60 g ginger
  • 4 small garlic cloves
  • 2 cans of coconut milk
  • 1 tsp vegetable broth
  • curry powder
  • Sweet Chili Sauce
  • lemon juice
  • Salt
  • pepper
  • Sauce thickener
  • 300 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the chicken into small pieces. Grind or chop the ginger and garlic. Peel and thinly slice the carrots. Brown the meat in hot oil. Add the ginger and garlic and fry. Add the carrots. After a short time, dust with plenty of curry powder. Mix the vegetable stock with 300 ml water. Deglaze the chicken with the stock and coconut milk and simmer over low heat until the carrots are soft. Season to taste with lemon juice, sweet chili sauce, salt, and pepper. Thicken with a sauce thickener if desired. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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