Simple chicken curry with peppers and mushrooms

Ingredients for 3 servings:

• 2 bell peppers
• 500 g mushrooms
• 500 g chicken
• 1 can coconut milk
• 2 tbsp processed cheese
• ½ bunch of spring onions
• Coconut oil for frying
• 3 tsp curry paste, yellow
• Spice mix (chili spice)
• salt and pepper
• some honey
• Basmati rice or jasmine rice

Instructions

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

Cut the chicken into cubes and season with salt and pepper. Clean and dice the mushrooms, as well as the bell peppers. Slice the spring onions into rings. Brown the chicken and caramelize with a little honey. Add the mushrooms and bell peppers and cook everything well. If it’s overcooked, add a little water. Sprinkle everything with chili seasoning and cook briefly until the vegetables take on the color of the chili seasoning. Then add the spring onions. Now add the coconut milk. When the milk is warm, add the curry paste and the processed cheese. Cook everything and adjust the seasoning if necessary. Cook the rice according to the package instructions. You can certainly vary the dish wonderfully, for example, using cream instead of coconut milk or curry powder instead of the paste.