John Myers
Juicy Chicken Curry
The perfect juicy chicken curry recipe with a picture and simple step-by-step instructions.
- 500 g Fresh chicken breast
- 250 g Mung bean sprouts
- 200 ml Coconut milk
- 1 bunch Spring onions
- 2 tsp Yellow curry paste
- 2 Pc. Carrots
- 1 tbsp Curry powder
- 1 pinch Sugar
- 1 tbsp Oil
- 1 pinch Salt
- Cut the chicken breast fillet into small slices, cut the spring onions into rings, cut or slice the carrots into thin strips. Sear the chicken breast parts in a pan, after a short time add the spring onions, carrots and mung germs. Now add the curry paste and fry the whole thing briefly. Deglaze with the coconut milk and mix in the curry powder. Reduce the coconut milk to your own taste and add salt, sugar and possibly pepper to taste. Rice goes well with it.
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