John Myers
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Ingredients
Indian chicken breast fillet curry in a wok:
- 500 g Chicken breast fillet
- 1 Red bell pepper approx. 150 g
- 1 bunch Spring onions approx. 100 g
- 1 Mango 500 g / cleaned approx. 300 g
- 4 tbsp Sunflower oil
- 1 tsp Ground coriander
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 2 Garlic cloves
- 1 tsp Cumin
- 1 tsp Ground turmeric
- 0,5 tsp Cayenne pepper
- 100 g Whipped cream
- 200 g Natural yogurt
- 2 tbsp Coriander TK
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
Jasmine Rice:
- 250 g Jasmine rice (fragrant rice)
- 450 ml Water
- 1 tsp Salt
Instructions
Indian chicken breast fillet curry in a wok:
- Clean / strip the chicken breast fillet, wash and cut into cubes. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into rings. Peel the mango, remove the pulp from the stone and dice. Heat sunflower oil (4 tbsp) in the wok, fry the chicken breast fillet cubes vigorously and slide them to the edge of the wok. Add the vegetables (diced paprika, diced mango and spring onion rings) and sauté / stir-fry. Ground with coriander (1 teaspoon), mild curry powder (1 teaspoon), coarse sea salt from the mill (4 big pinches), 2 cloves of garlic (pressed through the press), season cayenne pepper (½ teaspoon) and deglaze with the whipped cream (100 ml) / pour on. Stir in the yoghurt (200 g) and simmer / cook for 7 - 8 minutes with the lid on. Finally fold in the coriander (2 tbsp frozen) and season with mild curry powder (½ tsp) and coarse sea salt from the mill (4 big pinches).
Jasmine rice_
- Bring jasmine rice (250 g) to the boil in water (450 ml) with salt (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Use a funnel to tip the rice onto the plates, add the Indian chicken breast fillet curry in a wok and serve.
