John Myers
Soup Kitchen: Spicy Chicken
The perfect soup kitchen: spicy chicken recipe with a picture and simple step-by-step instructions.
- 1 Onion – finely diced
- 1 piece Ginger about 1.5cm – diced small
- 1 Thai garlic – finely diced
- 1 Red peppers – dice
- 100 g Snow peas – wash and cut in half
- 500 g Chicken breast fillet – dice small
- 2 tsp Curry Madras
- 0,5 tsp Chilli (cayenne pepper)
- 2 tbsp Palm oil
- 1 Can Chickpeas 425ml – drain
- 400 ml Coconut milk
- 700 ml Poultry broth
- 100 ml Cream 10% fat
- 1 tsp Red curry paste
- 100 g Gouda medium – cut fine strips
- Mix the chicken breast cubes with the curry powder and cayenne powder in a bowl. Heat 1 tablespoon of oil in a WOK or a large saucepan and stir-fry the meat cubes. Remove and set aside
- Put the 2nd tablespoon of oil in the WOK and sauté the onions, garlic and ginger (alternatively 2 teaspoons ground ginger) in it. Add the diced paprika and drained chickpeas. Sauté briefly and then deglaze with coconut milk, chicken stock and cream. Stir in 1-2 teaspoons of red curry paste and cook covered for 10 minutes
- Stir in the snow peas and chicken cubes. Possibly season again with salt, cayenne pepper and a little sugar. Scatter strips of cheese over them and serve in portions.
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