Quick chicken curry

Ingredients for 2 servings:

• 2 servings of rice
• 100 g chicken meat
• Fat for frying
• ½ large onion(s)
• ½ can coconut milk
• 3 cloves garlic
• 2 tbsp, heaped tomato paste
• 1 tbsp peanut butter
• n. B. Milk, approx. 100 – 150 ml
• ¼ bell pepper
• 2 tbsp, heaped curry powder
• 1 tbsp, leveled chicken broth powder
• some parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cut the chicken into pieces. Finely dice the onion. Mince the garlic, or press it directly into the pan later. Dice the bell pepper. Meanwhile, cook the rice according to the package instructions. Brown the chicken in a non-stick pan; when it starts to brown, add the onions. Once the onions have browned, add the coconut milk and stir well. Add the garlic to the pan and let it simmer for a bit. Stir in the tomato paste until it dissolves. Then do the same with the peanut butter. It’s best to use a little less at first and adjust as needed, as peanut butter has a very strong flavor. Add milk until the sauce reaches the desired consistency. Add the bell pepper. I like to add it at the end so it stays firm. Then add the curry powder and stock powder and stir well. Let it simmer for a bit longer. Sprinkle with parsley to serve.