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🍽️ Mild Indian Chicken Curry with Peanut Coconut Milk

823 kcal · 30 min · 4 servings

Ingredients

• Shallots 1 pc.
• Potatoes, waxy 1 pc.
• Carrots 2 pcs.
• Chicken breast fillets 600 g
• Oil 4 tbsp
• Salt pinch
• Butter 4 tbsp
• Curry powder 2 tsp
• Coconut milk 500 ml
• Long-grain rice 300 g
• Organic limes 1 pc.
• Mint, fresh 10 g
• Peanuts, roasted and salted 60 g

Instructions

1. 1. Halve the shallot and peel it. Dice it finely.
2. 2. Wash the potatoes and carrots thoroughly. Peel them and cut off the ends of the carrots.
3. 3. Cut the potatoes and carrots into cubes of about 1 cm.
4. 4. Pat the chicken meat dry with a kitchen towel.
5. 5. Cut the meat in half and divide it into strips about 1 cm wide.
6. 6. Heat 2 tablespoons of oil in a pot over high heat.
7. 7. Season the meat with salt.
8. 8. Sear the meat in the hot oil for about 2 minutes.
9. 9. Remove the meat from the pot and place it on a plate.
10. 10. Leave the pot unwashed and reduce the heat.
11. 11. Add 2 tablespoons of butter and 2 tablespoons of oil to the pan drippings.
12. 12. Warm the mixture over medium heat.
13. 13. Fry the shallots in it for about 2 minutes until translucent.
14. 14. Add the curry powder.
15. 15. Toast the curry powder for about 1 minute, stirring constantly.
16. 16. Add the potatoes and carrots.
17. 17. Fry the vegetables for about 1 to 2 minutes.
18. 18. Deglaze the mixture with coconut milk.
19. 19. Season with salt.
20. 20. Add about 100 ml of water.
21. 21. Bring everything to a boil.
22. 22. Let the curry simmer over medium heat for about 15 to 18 minutes.
23. 23. Stir occasionally.
24. 24. The sauce is ready when it has thickened.
25. 25. Put the rice in a separate pot.
26. 26. Add 700 ml of salted water.
27. 27. Bring the water to a boil.
28. 28. Simmer the rice covered over low to medium heat for approx. 15 to 17 minutes.
29. 29. Wash the lime.
30. 30. Halve the lime.
31. 31. Squeeze out the juice.
32. 32. Wash the mint.
33. 33. Shake the mint dry.
34. 34. Pluck the mint leaves from the stems.
35. 35. Finely chop the mint leaves.
36. 36. Chop the peanuts coarsely.
37. 37. Add the chicken to the curry shortly before the end of the cooking time.
38. 38. Let the chicken simmer for about 1 minute.
39. 39. Taste the curry with lime juice and salt.
40. 40. Fluff the rice.
41. 41. Stir 1 tablespoon of butter into the rice.
42. 42. Serve the chicken curry in deep plates.
43. 43. Serve the curry with peanuts, mint, and rice.

Nutrition per serving

• kcal: 823
• Protein: 40 g · Fett/Fat: 43 g · Carbs: 64 g