Bean Curry with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken breast fillet (s)
- 350 g beans (crushed), frozen
- 1 onion (s)
- 1 carrot (s)
- 0.5 ½ bell pepper (s), red
- 3 cloves garlic
- 1 piece (s) ginger root
- 1 apple
- 3 tablespoon curry paste, mild
- 1 cup chicken broth
- 400 ml coconut milk
- salt
- Pepper from the grinder
- 0.5 teaspoon ½ coriander powder
- 1 pinch (s) nutmeg
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- 2 tablespoon oil, or clarified butter
- Sauce thickener, light, or corn starch
- chili
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into cubes and mix with salt, pepper and curry powder, set aside. Peel the carrot, quarter it lengthways and cut into small pieces. Dice paprika. Peel and halve the onion, halve the halves lengthways again and cut into 0.5 cm wide slices. Finely chop the garlic and the thumb-tip sized piece of ginger.
- Peel and quarter the apple, remove the core and cut into small cubes.
- Heat 1 tablespoon of oil in a pan and lightly fry the chicken on all sides. Remove and set aside.
- Add another spoonful of oil to the pan and fry the onions, ginger and carrots in it for about 3 minutes. Add defrosted beans, paprika and garlic and fry for another 3-4 minutes, turning frequently over high heat. Now remove the pan from the hob and stir in the curry paste. Add the apple pieces, put the pan back on the hob and deglaze with the stock and coconut milk.
- Cover and simmer for about 15 minutes, halfway through the cooking time, add the pieces of chicken and finish cooking. Season to taste with coriander, nutmeg, salt, pepper, possibly some curry powder and lemon juice. If necessary, bind a little more, e.g. with corn starch mixed in water or a tasteless, light-colored sauce thickener.
- If you like it a little hotter, you can add chilli to taste.
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