Spicy stew with coconut milk

Ingredients for 6 servings:

• 600 g chicken breast fillet(s)
• 1 broccoli
• 1 large carrot(s)
• 1 head of chard
• 1 can chickpeas
• 1 bunch of spring onions
• 250 g noodles (small soup noodles)
• 3 liters of chicken broth
• 1 can coconut milk
• ½ bottle of sauce (teriyaki sauce)
• Curry paste, yellow or red
• Sugar
• turmeric
• pepper
• Coriander leaves, fresh
• Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the chicken broth with instant powder; if you have homemade, even better! Cut the meat into bite-sized cubes and marinate in the teriyaki sauce. Cut the broccoli into fine florets. Cut the carrot into thin strips, the spring onions into thin rings. We only need half of the chard. Cut the leaves into thin strips, as well as the white part. Now heat the oil in a large soup pot and brown the meat in batches, seasoning with pepper. Remove the meat and keep warm. Add a little more oil to the pot and briefly sauté the vegetables; set aside and add about 1 tablespoon of curry paste. Sauté until fragrant, then pour in the broth and coconut milk. The amount of liquid added is only a guideline and can be adjusted individually. Immediately add the noodles and cook over medium heat until al dente. The vegetables should still have some bite. Then add the chickpeas and the meat and let them heat through. Add a pinch of sugar, some turmeric and pepper and serve garnished with finely chopped coriander.