Creamy Indian curry with chicken breast

Creamy Indian curry with chicken breast

119 ratings

Dennis, Kitchen Stories


„With this recipe, the Indian Curry works out every single time.“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g
basmati rice
250 g
chicken breast
200 g
canned chickpeas (drained weight)
15 g
ginger
1
red onion
1
red pepper
100 ml
coconut milk
1 stick
lemongrass
½ bunch
cilantro
2 tbsp
peanut oil
2 tsp
curry paste (heaping)
½ tsp
turmeric
salt
pepper
Metric
Imperial
  • 150 g basmati rice
  • 250 g chicken breast
  • 200 g canned chickpeas (drained weight)
  • 15 g ginger
  • 1  red onion
  • 1  red pepper
  • 100 ml coconut milk
  • 1 stick lemongrass
  • ½ bunch cilantro
  • 2 tbsp peanut oil
  • 2 tsp curry paste (heaping)
  • ½ tsp turmeric
  • salt
  • pepper

Utensils

  • large frying pan
  • small saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pouilly Fumé, 2012
With its spicy aroma, this full-bodied wine complements the flavors of the curry. The combination of mango and passion fruit is invigorating and rich.

Nutrition per serving

Cal
780
Protein
42g
Fat
27g
Carb
88g

Step 1/5

Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
  • 150 basmati rice
  • small sauce pan

Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.

Step 2/5

Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
  • 15 ginger
  • 1 red onion
  • 1 red pepper
  • 250 chicken breast
  • cutting board
  • knife

Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.

Step 3/5

Fry chicken in a large frying pan with peanut oil. As soon as it is slightly browned, add ginger, onion, and pepper and continue to sauté.
  • 2 tbsp peanut oil
  • large frying pan
  • cooking spoon

Fry chicken in a large frying pan with peanut oil. As soon as it is slightly browned, add ginger, onion, and pepper and continue to sauté.

Step 4/5

Add curry paste, turmeric, and coconut milk. Drain the chickpeas and add to the pan, along with the smashed lemongrass. Slowly bring to a boil.
  • 2 tsp curry paste (heaping)
  • ½ tsp turmeric
  • 100 ml coconut milk
  • 200 canned chick peas
  • 1 stick lemongrass

Add curry paste, turmeric, and coconut milk. Drain the chickpeas and add to the pan, along with the smashed lemongrass. Slowly bring to a boil.

Step 5/5

When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.
  • ½ bunch cilantro
  • salt
  • pepper
  • cutting board
  • knife

When a thick sauce has formed, finely chop cilantro and fold into the sauce. Season with salt and pepper.