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🍽️ Creamy Chicken Peanut Curry

719 kcal · 30 min · 4 servings

Creamy Chicken Peanut Curry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water to a boil in a pot and add some salt.
  2. 2. Cook the rice in this salted water until done, following the instructions on the package.
  3. 3. Rinse the chicken breast fillet under cold water.
  4. 4. Pat the meat completely dry with kitchen paper.
  5. 5. Slice the chicken meat into thin pieces.
  6. 6. Heat oil in a large pan.
  7. 7. Add the curry paste to the hot pan.
  8. 8. Fry the paste briefly while stirring constantly.
  9. 9. Pour the coconut milk into the pan.
  10. 10. Stir the mixture until smooth and well combined.
  11. 11. Pour in the broth and stir it in.
  12. 12. Let the sauce come to a brief boil.
  13. 13. Add the chicken slices to the coconut sauce.
  14. 14. Cover the pan with a lid.
  15. 15. Cook the chicken on low heat for 5 minutes.
  16. 16. Wash the bell peppers under running water.
  17. 17. Quarter the bell peppers.
  18. 18. Remove the seeds and the white pith.
  19. 19. Cut the pepper pieces into thin strips.
  20. 20. Wash the coriander under running water.
  21. 21. Shake the coriander dry.
  22. 22. Pluck the coriander leaves from the stems.
  23. 23. Chop the peanuts coarsely.
  24. 24. Add the pepper strips to the curry pan.
  25. 25. Add half of the chopped peanuts.
  26. 26. Cook the curry for another 2 minutes.
  27. 27. Let the rice cooking bag drain.
  28. 28. Open the cooking bag.
  29. 29. Distribute the rice evenly onto two plates.
  30. 30. Season the curry with salt to taste.
  31. 31. Add some soy sauce to the curry.
  32. 32. Fold in the fresh coriander leaves into the curry.
  33. 33. Place the hot curry on top of the rice.
  34. 34. Sprinkle the finished dish with the remaining peanuts.

Nutrition per serving