Contents
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Ingredients
- 25 g Ginger
- 1 piece Red Onion
- 1 piece Red peppers
- 2 piece Fresh hot peppers
- 1 Can Coconut cream
- 3 piece Chicken breast fillets
- 0,5 tablespoon Curry Madras spice
- Salt
- 1 pole Lemongrass
- 1 piece Spring onion
- 3 Stalk Fresh coriander
- Turmeric
- Coconut oil
Instructions
- Cut the ginger very finely, cut the onion and peppers into pieces. Sauté everything in coconut oil, then add the pepper cut into pieces and fry for about 5 minutes over medium heat. Then add the curry spice and pour in the coconut cream. Cut the lemongrass and knock the stalks a little, add to the sauce. Sprinkle turmeric on top and stir in.
- In another pan, fry the chicken breast (cut into pieces and salted) briefly. Put the meat in the pan with the curry sauce, add the coriander (leave a little for garnish) and spring onions and let everything simmer for 5 minutes. Maybe add a little salt.
- The coconut cream makes the sauce nice and creamy, better than with coconut milk. The sauce is slightly spicy.
- The recipe is quick. The recipe can also be made vegetarian with more vegetables and mushrooms or chickpeas.