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🍽️ Creamy Yellow Curry with Chicken, Rice and Peanuts

685 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• shallots 2 pc.
• potatoes, mostly waxy 600 g
• carrots 2 pc.
• bell peppers 2 pc.
• chicken breast fillets 600 g
• oil 2 tbsp.
• salt pinch
• butter 2 tbsp.
• curry powder 1 tbsp.
• coconut milk 400 ml
• vegetable broth 200 ml
• basmati rice 300 g
• organic limes 0.5 pc.
• cilantro, fresh 15 g
• peanuts 4 tbsp.
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Peel the garlic and chop it very finely.
2. 2. Halve the shallots, peel them, and cut them into small cubes.
3. 3. Peel the potatoes and the carrots.
4. 4. Cut off the ends of the carrots.
5. 5. Cut the potatoes and carrots into coarse chunks.
6. 6. Wash the bell peppers thoroughly.
7. 7. Remove the stem and seeds from the bell pepper.
8. 8. Cut the bell pepper into cubes.
9. 9. Rinse the chicken breast fillets under cold water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut each fillet in half.
12. 12. Divide the chicken pieces into wide strips.
13. 13. Heat a pot with one tablespoon of oil over high heat.
14. 14. Season the chicken meat with salt.
15. 15. Fry the meat for about two to three minutes in the hot oil.
16. 16. Sear the meat firmly on all sides.
17. 17. Remove the meat from the pot and place it on a plate.
18. 18. Do not clean the pot.
19. 19. Reduce the heat to a medium level.
20. 20. Add one tablespoon of butter and one tablespoon of oil to the pan drippings.
21. 21. Heat the mixture over medium to high heat.
22. 22. Fry the shallots and garlic in it for about two minutes.
23. 23. Cook the vegetables until translucent.
24. 24. Add the curry powder.
25. 25. Toast the curry powder for about one to two minutes.
26. 26. Stir the remaining vegetables into the mixture.
27. 27. Cook the vegetables for another two minutes.
28. 28. Deglaze the curry with coconut milk.
29. 29. Add broth.
30. 30. Bring the liquid to a boil.
31. 31. Simmer the curry over medium to high heat for about 15 minutes.
32. 32. Stir the curry occasionally.
33. 33. Put the rice in a different pot.
34. 34. Add about 700 milliliters of salted water to the rice.
35. 35. Bring the rice to a boil.
36. 36. Cover the pot.
37. 37. Cook the rice over low to medium heat for about 10 minutes.
38. 38. Halve the lime.
39. 39. Squeeze the juice from the lime.
40. 40. Wash the coriander.
41. 41. Dry the coriander thoroughly.
42. 42. Pluck the coriander leaves from the stems.
43. 43. Chop the coriander leaves finely.
44. 44. Crush the peanuts coarsely.
45. 45. Add the chicken meat to the curry about two minutes before the end of the cooking time.
46. 46. Let the chicken simmer in the curry for approx. 2 minutes.
47. 47. Season the curry with the lime juice.
48. 48. Season the curry with salt.
49. 49. Season the curry with pepper.
50. 50. Season the curry with sugar.
51. 51. Add extra curry powder if desired.
52. 52. Loosen the rice slightly.
53. 53. Stir one tablespoon of butter into the rice.
54. 54. Serve the curry in deep plates.
55. 55. Sprinkle the peanuts over the curry.
56. 56. Sprinkle the coriander over the curry.
57. 57. Serve the curry together with the rice.

Nutrition per serving

• kcal: 685
• Protein: 33 g · Fett/Fat: 29 g · Carbs: 72 g