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🍽️ Chicken Curry

685 kcal · 30 min · 4 servings

Ingredients

• chicken thighs 600 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 40 g
• carrots 1 pc.
• Pak Choi 2 pc.
• coriander, fresh 15 g
• jasmine rice 300 g
• oil 2 tbsp
• curry powder 1 tbsp
• cayenne pepper pinch
• salt pinch
• coconut milk 600 ml
• coconut flakes 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the chicken drumsticks under running water.
3. 3. Pat the chicken drumsticks dry with a kitchen towel.
4. 4. Let the chicken drumsticks come to room temperature for a short time.
5. 5. Cut an onion in half.
6. 6. Peel the onion.
7. 7. Dice the onion finely.
8. 8. Peel a clove of garlic.
9. 9. Mince the garlic finely.
10. 10. Peel a piece of ginger.
11. 11. Cut the ginger into fine matchsticks.
12. 12. Wash a carrot.
13. 13. Peel the carrot.
14. 14. Remove the ends of the carrot.
15. 15. Grate the carrot finely.
16. 16. Quarter a Pak Choi.
17. 17. Wash the Pak Choi.
18. 18. Spin the Pak Choi dry.
19. 19. Wash fresh coriander leaves.
20. 20. Shake the coriander dry.
21. 21. Pluck the coriander leaves from the stems.
22. 22. Put the rice into a sieve.
23. 23. Rinse the rice thoroughly with water.
24. 24. Place the chicken drumsticks in a bowl.
25. 25. Add some oil to the chicken drumsticks.
26. 26. Add the diced onion.
27. 27. Add the minced garlic.
28. 28. Add the cut ginger.
29. 29. Add the grated carrot.
30. 30. Add curry powder.
31. 31. Add cayenne pepper.
32. 32. Add salt.
33. 33. Mix everything well with your hands.
34. 34. Place the rinsed rice in a baking dish.
35. 35. Add coconut milk to the rice.
36. 36. Add 100 milliliters of water to the rice.
37. 37. Distribute the chicken with the vegetables evenly over the rice.
38. 38. Place the baking dish in the oven.
39. 39. Bake the curry for about 40 minutes.
40. 40. Get the Pak Choi ready.
41. 41. Add the Pak Choi about 10 minutes before the end of the cooking time.
42. 42. Let the curry continue to simmer.
43. 43. Take the chicken curry out of the oven.
44. 44. Let the curry cool down for a short time.
45. 45. Sprinkle coconut flakes over the curry.
46. 46. Garnish the curry with fresh coriander.
47. 47. Serve the curry.

Nutrition per serving

• kcal: 685
• Protein: 33 g · Fett/Fat: 32 g · Carbs: 72 g