Sliced ​​chicken breast fillet in curry coconut milk

Ingredients for 5 servings:

• 800 g chicken breast fillet(s)
• 1 can coconut milk approx. 400 g
• 1 can mung bean sprouts
• 1 can of Mu-Err mushrooms
• 1 can of bamboo shoots
• 1 can peas
• 2 stalk(s) leeks
• 1 red bell pepper(s)
• 2 carrots
• 1 clove(s) garlic, optional
• 1 bunch of spring onions
• 1 piece(s) ginger or 1 tsp ginger powder
• 2 tsp curry powder
• salt and pepper
• olive oil
• 1 orange(s), juice, if desired
• n. B. pineapple pieces, possibly

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simply

Cut the chicken breast fillet into bite-sized pieces and fry in a pan or pot with a little olive oil, adding 1 teaspoon of curry powder. Then set aside. In the meantime, drain the peas, bamboo shoots, mung bean sprouts, and mu err mushrooms in a sieve. Finely slice the carrots and onion, dice the bell pepper and garlic, and finely slice the spring onions and leek. Instead of the peas, bamboo shoots, mung bean sprouts, mu err mushrooms, leek, and carrots, you can also use a bag of Asian stir-fried vegetables. This is quicker and cheaper than buying individual small cans. Heat a little olive oil in a pan or pot. Sauté the onion, bell pepper, spring onions, and garlic. Then add the peas, bamboo shoots, mung bean sprouts, mu err mushrooms, carrots, and leeks. Top with a little coconut milk and simmer gently until the vegetables are just tender. Then add the seared chicken breast, grated ginger, and the remaining coconut milk. Season generously with salt and pepper. Add curry powder if desired. Bring everything back to a boil. Serve with rice or tagliatelle. For a more refined dish, add the juice of a freshly squeezed orange or some pineapple pieces, depending on your taste.