John Myers
Contents
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Ingredients
- 500 g Pepper mix (red, green and yellow)
- 400 g Onions
- 1 piece Ginger approx. 10 g
- 1 Clove of garlic
- 400 g Chicken breast fillet
- 2 tbsp Sunflower oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Sherry
- 400 ml Chicken broth (2 teaspoons instant)
- 1 small can Coconut cream 165 ml
- 1 tbsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
- 250 g Basmati rice
- 1 tsp Salt
- 450 ml Water
Instructions
- Clean / core the peppers, wash, first cut into strips and then into small diamonds. Peel the onions, cut in half, cut into large wedges and separate them into the individual pieces. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and cut into fine cubes. Clean and wash the chicken breast fillets, dry with kitchen paper and cut into cubes (approx. 1-2 cm). Heat sunflower oil (2 tbsp) in a wok, fry the chicken breast fillet cubes vigorously / stir-fry and add the ginger cubes, garlic clove cubes and chilli pepper cubes and fry / stir-fry. Push everything to the edge of the wok, add the onion wedges and fry them briefly and then push everything back to the edge of the wok and add the peppers and stir-fry with them. Season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp) and sherry (2 tbsp). Briefly stir-fry everything and pour the chicken broth (400 ml / 2 teaspoons instant) and coconut cream (165 ml) over the pan. Sprinkle with mild curry powder (1 tbsp) and cover everything and let simmer / cook for about 10 minutes. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Mix tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid starts to thicken, remove the wok from the stove.
Cooking rice:
- In the meantime, cook the rice. To do this, put 450 ml of water in a saucepan, add salt (1 teaspoon) and the rice (250 g), bring to the boil, close with a lid and cook / cook on the lowest setting for about 20 minutes. Do not lift the lid when doing this.
Serve:
- Press the rice into a cup, turn it out onto the plate and spread the vegetable curry with the chicken breast fillet all around. If you enjoy it, you can stock up with Chinese chopsticks!
