Sweet potato Thai curry with chicken

Ingredients for 2 servings:

• 1 chicken breast
• 1 onion(s)
• 1 sweet potato(s)
• 1 bell pepper
• 1 handful of mushrooms
• 1 tbsp oil for frying
• 2 tbsp teriyaki sauce
• 1 tbsp curry paste, red
• 1 can coconut milk
• 150 ml chicken broth
• 1 cup basmati rice
• salt and pepper
• Coriander leaves
• chili pepper(s)

Instructions

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

Cut the chicken breast into small pieces and marinate in a little teriyaki sauce. Meanwhile, dice the onion, vegetables, and mushrooms. Brown the meat and the marinade in a little oil. Remove the meat from the pan, fry the onion and vegetables briefly, then add the curry paste and fry briefly. Deglaze with stock and coconut milk. Cover and simmer for 15 to 20 minutes. Just before the end of the cooking time, add the meat again. In the meantime, cook the rice according to the package instructions. I always prefer the soaking rice method. This means boiling rice in twice the amount of water for 10 minutes, then letting it soak with the lid on for another 10 minutes. If you like, you can round off the dish with fresh coriander and chilies before serving. Enjoy!