Creamy Indian curry with chicken breast

Creamy Indian curry with chicken breast

Based on 258 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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
10 g
cilantro
2 tbsp
peanut oil
2 tsp
curry paste (heaping)
½ tsp
turmeric
salt
pepper
MetricImperial

Utensils

small sauce pan, cutting board, knife, large frying pan, cooking spoon

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How-To Videos

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How to prepare lemongrass

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How to cut up a whole chicken

how-to-cut-a-bell-pepper

How to cut a bell pepper

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How to cook aromatic rice

Nutrition per serving

Cal780
Fat27 g
Protein42 g
Carb88 g
  • Step 1/5

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

    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.
    • cutting board
    • knife

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

  • Enjoy your meal!

    Creamy Indian curry with chicken breast

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