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🍽️ Chicken Curry with Shiitake, Broccoli and Peanuts

754 kcal · 30 min · 4 servings

Ingredients

• 200 g green beans
• 1 small broccoli
• salt
• 200 g fragrant rice (e.g. basmati or jasmine rice)
• 1 onion
• 1 piece ginger (walnut-sized)
• 1 clove garlic
• 1 chili pepper
• 150 g shiitake mushrooms
• 500 g chicken breast fillet
• 4 tbsp sesame oil
• 1 tbsp peanut butter
• 0.5 tsp turmeric (ground)
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• 3 tbsp lime juice
• 250 ml coconut milk
• 150 ml vegetable broth
• 3 tbsp light soy sauce
• 4 stalks coriander
• 4 tbsp peanuts (roasted and salted)

Instructions

1. 1. Thoroughly wash the beans and broccoli under running water.
2. 2. Break the broccoli into small, bite-sized florets.
3. 3. Bring a large pot of water with salt to a boil.
4. 4. Cook the beans in the boiling water for 3 minutes.
5. 5. Add the broccoli and cook everything for another 2 minutes.
6. 6. Drain the vegetables and rinse them immediately under cold water to stop the cooking process.
7. 7. Cook the fragrant rice according to package instructions for 12 to 15 minutes until al dente.
8. 8. Peel the onion, ginger, and garlic.
9. 9. Finely chop the onion, ginger, and garlic.
10. 10. Wash the chili and chop it finely as well.
11. 11. Clean the shiitake mushrooms and pat them dry with a kitchen towel.
12. 12. Wash the chicken breast fillets and pat them dry.
13. 13. Cut the chicken meat into bite-sized pieces.
14. 14. Heat 3 tablespoons of sesame oil in a wok or a large frying pan.
15. 15. Fry the chicken pieces over high heat while stirring for 3 minutes.
16. 16. Remove the fried chicken from the pan and set it aside.
17. 17. Heat 1 tablespoon of sesame oil in the same wok.
18. 18. Fry the onion, ginger, garlic, and chili for 1 minute.
19. 19. Add peanut butter, turmeric, cumin, and coriander.
20. 20. Fry the spices and peanut butter briefly.
21. 21. Deglaze the pan with lime juice.
22. 22. Pour in coconut milk and broth.
23. 23. Let the curry sauce simmer gently for 2 minutes.
24. 24. Return the chicken to the sauce.
25. 25. Let the chicken simmer in the sauce for another 2 to 4 minutes.
26. 26. Heat the remaining sesame oil in a separate frying pan.
27. 27. Fry the shiitake mushrooms in the oil for 2 minutes.
28. 28. Season the mushrooms with salt and pepper.
29. 29. Taste the chicken curry sauce with soy sauce and lime juice.
30. 30. Wash the coriander and shake it dry.
31. 31. Pluck off the coriander leaves.
32. 32. Serve the chicken curry with the fried mushrooms and the fragrant rice.
33. 33. Sprinkle the dish with the coriander leaves and the peanuts.

Nutrition per serving

• kcal: 754
• Protein: 49 g · Fett/Fat: 37 g · Carbs: 57 g