John Myers
Pointed Cabbage and Chicken Curry
The perfect pointed cabbage and chicken curry recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breasts
- 2 Red onions
- 2 Garlic cloves
- 300 g Cabbage
- 2 tbsp Rapeseed oil
- 1 tbsp Mild curry powder
- 400 ml Coconut milk
- 200 ml Poultry broth
- 250 g Date tomatoes
- 30 g Flaked almonds
- 12 Stems Fresh coriander
- 1 Fresh lime
- Pat the chicken breasts dry and dice. Heat the oil in a saucepan and fry the meat until golden brown. Remove from the saucepan.
- Peel the onions and garlic, cut into thin slices. Clean pointed cabbage, cut in half and cut out the stalk in a wedge shape. Wash tomatoes and cut in half.
- Put the onions and garlic in the saucepan (if necessary add a little oil) and fry until translucent. Add the pointed cabbage and fry for 5 minutes. Add the curry powder, sauté briefly and deglaze with coconut milk and stock. Add the tomatoes and meat and fry for 5 minutes. Simmer gently. Halve the lime and cut into wedges.
- Toast the almond flakes in a pan without fat until light brown. Pluck the coriander leaves from the stalks and roughly chop them. Spread pointed cabbage and chicken currry on plates, serve with lime wedges. Serve sprinkled with flaked almonds and coriander.
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