Quick chicken curry with lychees

Ingredients for 4 servings:

• 1 class jar of corn on the cob (370 ml)
• 1 small jar of soy sprouts
• 1 can of lychee(s) (580 ml)
• 500 g chicken breast fillet(s)
• Salt and pepper, freshly ground
• 2 bell peppers
• 2 tbsp vegetable oil
• 200 ml coconut milk
• 1 tbsp curry paste
• 1 tbsp flour
• 250 ml vegetable stock
• 200 ml cream
• e.g. curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Drain the baby corn, bean sprouts, and lychees. Halve the baby corn. Wash the chicken breast, pat dry, cut into approximately 2 cm cubes, and season with salt and pepper. Halve, trim, wash, and dice the bell peppers. Heat the oil, add the chicken breast cubes, and fry. Add the bell pepper cubes and sauté. Pour in the coconut milk, bring to a boil, and simmer covered for about 10 minutes. In the meantime, prepare the curry sauce. Heat 1 tablespoon of curry paste and 1 tablespoon of flour in a saucepan without fat, stirring constantly to ensure the curry paste and flour are well combined. Then add 250 ml of vegetable stock. Bring to a boil. Stir in 200 ml of cream – do not allow to boil again. After 10 minutes, add the baby corn, bean sprouts, lychees, and curry sauce. Heat everything together, but do not boil again. Season with curry powder to taste. Serve with fresh baguette or basmati rice.