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🍽️ Indian Chicken Curry

473 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• salt
• pepper
• 4 spring onions
• 2 garlic cloves
• 10 g ginger root
• 1 red chili pepper
• 300 g sweet potatoes (1 small sweet potato)
• 2 baby pak choi
• 30 g ghee (clarified butter; 2 tbsp)
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tbsp yellow curry paste
• 200 ml vegetable broth
• 200 ml coconut milk
• 1 pinch chili powder
• 1 tbsp lime juice
• 1 handful coriander (5 g)

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into bite-sized cubes.
4. 4. Season the meat cubes with salt and pepper.
5. 5. Trim the spring onions and wash them.
6. 6. Cut the white stalks of the spring onions into pieces about 3 centimeters long.
7. 7. Set the green parts of the spring onions aside for now.
8. 8. Peel the garlic cloves.
9. 9. Peel the ginger root.
10. 10. Chop the garlic and ginger finely.
11. 11. Cut the chili pepper in half lengthwise.
12. 12. Remove the seeds from the chili pepper.
13. 13. Wash the deseeded chili pepper.
14. 14. Dice the chili pepper into small cubes.
15. 15. Peel the sweet potato.
16. 16. Cut the sweet potato into small pieces.
17. 17. Cut the pak choi in half lengthwise.
18. 18. Wash the halved pak choi.
19. 19. Heat the ghee (a type of clarified butter) in a large pot.
20. 20. Fry the meat in the hot ghee for 3 minutes over medium heat.
21. 21. Remove the fried meat from the pot.
22. 22. Add the chopped garlic to the pot.
23. 23. Add the chopped ginger to the pot.
24. 24. Add the diced chili to the pot.
25. 25. Add the spices to the pot.
26. 26. Add the curry paste to the pot.
27. 27. Fry the spice mixture in the pot for 4 minutes.
28. 28. Add the sweet potato pieces to the pot.
29. 29. Add the white parts of the spring onions to the pot.
30. 30. Pour the broth into the pot.
31. 31. Pour the coconut milk into the pot.
32. 32. Let everything simmer for 10 minutes over low heat.
33. 33. Add the pak choi to the pot.
34. 34. Add the previously fried meat to the pot.
35. 35. Season the curry with salt.
36. 36. Season the curry with pepper.
37. 37. Season the curry with chili powder.
38. 38. Season the curry with lime juice.
39. 39. Let the curry cook for another 5 minutes.
40. 40. Cut the green part of the spring onions into thin rings.
41. 41. Wash the cilantro.
42. 42. Shake the cilantro dry.
43. 43. Tear the cilantro leaves into small pieces.
44. 44. Divide the curry among four plates.
45. 45. Add half a pak choi per serving.
46. 46. Sprinkle each dish with the cilantro leaves.
47. 47. Sprinkle each dish with the onion rings.

Nutrition per serving

• kcal: 473
• Protein: 41 g · Fett/Fat: 23 g · Carbs: 25 g