Thai chicken curry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 400 ml coconut milk
• 400 g broccoli
• 400 g mushrooms
• 3 m.-sized carrot(s)
• 2 tbsp curry powder
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 ½ tbsp lemon juice
• 1 ½ tbsp soy sauce
• 1 tsp paprika powder
• 3 tbsp sour cream
• 250 ml vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

tastes like Thai food

Cut the chicken breast into bite-sized pieces. Dice the onions. Dice the carrots. Thinly slice the mushrooms. Cook the frozen broccoli in the microwave. Sauté the onions and garlic with a little oil in a large pot. Add the carrots. Fry the chicken breast until golden brown. When the carrots are halfway cooked, add the mushrooms and cook briefly. Add the chicken breast, vegetable stock, and coconut milk to the pot. Season with curry powder, paprika, and soy sauce. Simmer for 5-10 minutes. Finally, add the broccoli and serve with cooked basmati rice.