← All recipes

🍽️ Chicken Vegetable Curry with Rice

645 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• cornstarch 40 g
• ginger, fresh 40 g
• garlic cloves 1 pc.
• leek 0.5 pc.
• bell pepper, red 1 pc.
• Napa cabbage 200 g
• coconut oil 30 g
• curry powder 2 tsp
• soy sauce 50 g
• coconut milk 400 g
• salt 2 tsp
• pepper, black ground 0.5 tsp
• paprika, sweet 2 tsp
• lemon juice 2 tbsp
• spring onions 2 pc.
• macadamia nuts, roasted and salted 40 g
• rice, parboiled 300 g
• water 600 g

Instructions

1. 1. Cut the chicken breast into small cubes of about 2 x 2 cm.
2. 2. Mix the meat pieces with the starch and set them aside.
3. 3. Peel the ginger and the garlic clove.
4. 4. Finely chop the ginger and the garlic.
5. 5. Slice the leek into thin rounds.
6. 6. Wash the leek and let it drain well.
7. 7. Cut the bell pepper into small cubes.
8. 8. Cut the Chinese cabbage into thin strips.
9. 9. Heat the coconut oil in a large pan or casserole dish.
10. 10. Fry the chicken in it for about 2 minutes on high heat.
11. 11. Add the ginger, garlic, and leek to the pan.
12. 12. Fry the vegetables for 2 to 3 minutes.
13. 13. Put the rice, water, and 1 teaspoon of salt into a large pot.
14. 14. Close the pot with the lid.
15. 15. Bring the rice to a boil.
16. 16. Turn the stove to medium heat.
17. 17. Cook the rice for about 15 to 20 minutes.
18. 18. Pay attention to the instructions on the rice package.
19. 19. Finely chop the spring onions.
20. 20. Finely chop the macadamia nuts.
21. 21. Plate the curry with the rice.
22. 22. Garnish the dish with the spring onions and macadamia nuts.

Nutrition per serving

• kcal: 645
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 58 g