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🍽️ Spicy Madras Chicken Curry with Basmati Rice and Peanuts

625 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• basmati rice 300 g
• carrots 1 pc.
• oil 2 tbsp
• salt 1 tbsp
• bell pepper, red 1 pc.
• curry powder 2 tsp
• vegetable broth 800 ml
• peanut butter 4 tbsp
• spring onions 1 bunch
• yogurt, plain 150 g
• coriander, fresh 10 g
• peanuts 4 tbsp
• pepper, black ground pinch

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Let the meat come to room temperature.
4. 4. Rinse the rice in a sieve under cold water.
5. 5. Let the rice drain well.
6. 6. Peel the carrot.
7. 7. Cut off the ends of the carrot.
8. 8. Cut the carrot into thin strips.
9. 9. Heat the oil in a pot over high heat.
10. 10. Cut the chicken meat into coarse pieces.
11. 11. Season the meat pieces with salt.
12. 12. Fry the meat in the hot oil for about 3 minutes until golden brown.
13. 13. Turn the meat only occasionally.
14. 14. Remove the fried meat from the pot.
15. 15. Place the meat on a plate to the side.
16. 16. Let the pot with the roasting juices cool down.
17. 17. Wash the bell pepper.
18. 18. Remove the stem and seeds from the bell pepper.
19. 19. Cut the bell pepper into wide strips.
20. 20. Add 1 tablespoon of oil to the roasting juices in the pot.
21. 21. Heat the oil over medium heat.
22. 22. Sauté the pepper strips for about 2 minutes.
23. 23. Add the rice to the pot.
24. 24. Sauté the rice for approx. 2 minutes.
25. 25. Stir in the curry powder.
26. 26. Continue to sauté the mixture for about 1 minute over low heat.
27. 27. Fill the pot with vegetable broth.
28. 28. Stir in the peanut butter.
29. 29. Lightly salt the sauce.
30. 30. Bring the mixture to a boil.
31. 31. Simmer the curry covered for about 10 minutes.
32. 32. Keep the heat low to medium.
33. 33. Stir the curry occasionally.
34. 34. Wash the spring onions.
35. 35. Cut off the ends of the spring onions.
36. 36. Cut the spring onions diagonally into thin rings.
37. 37. Whisk the yogurt in a bowl with the starch.
38. 38. Add the spring onion rings to the curry.
39. 39. Add the fried chicken meat to the curry.
40. 40. Wash the coriander.
41. 41. Dry the coriander.
42. 42. Pluck the leaves from the coriander stems.
43. 43. Fold in the carrot strips.
44. 44. Fold in the yogurt.
45. 45. Fold in the coriander.
46. 46. Season the curry to taste with salt and pepper.
47. 47. Serve the curry on deep plates.
48. 48. Garnish the curry with peanuts.

Nutrition per serving

• kcal: 625
• Protein: 40 g · Fett/Fat: 26 g · Carbs: 58 g