Red Hot Chicken Curry "My Style"

Ingredients for 1 servings:

• some oil
• 1 slice(s) ginger, coarsely chopped
• 2 large garlic cloves, coarsely chopped
• 1 tsp red curry paste
• 150 g chicken breast fillet(s), sliced
• 1 small carrot(s), cut into strips
• ¼ red bell pepper, cut into strips
• ½ small onion(s), cut into wedges
• 1 spring onion(s) cut into rings
• 1 m.-sized potato(s), peeled, cooked and diced
• 50 ml chicken broth
• 100 ml coconut milk
• salt and pepper
• Sugar
• 1 m.-large tomato(s), skinned, pitted and diced
• some basil, cut into strips
• 12 cashew nuts, unsalted
• n. B. Rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Thai style chicken curry with chicken breast, vegetables, potatoes, cashew nuts and coconut milk

Roast the cashews in a wok without oil. When they begin to brown, remove them and set aside. Heat a little oil in the wok, first add the ginger and garlic, and sauté gently. Add the curry paste and roast briefly, then add the chicken breast and sear on both sides. Gradually add the individual vegetables, first the carrot, then the bell pepper, onion, and spring onion, and finally the pre-cooked potatoes. Fry everything for a few minutes, stirring constantly. Deglaze with the chicken stock, reduce, and then add the coconut milk. Season with salt, pepper, and a good pinch of sugar, and simmer until slightly creamy. Finally, stir in the diced tomatoes, basil strips, and cashews to the curry; do not allow to cook any further. Serve with rice.