Summary

Ingredients

• 2 chicken breast fillet (s) à 150 g
• 4 medium potato (s), floury or predominantly waxy
• 400 ml coconut milk
• 1 tablespoon curry paste, yellow
• 1 snake cucumber (s)
• 2 cups natural yoghurt, 150 g each
• 2 cloves garlic
• salt

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Instructions

1. Rinse the chicken breast fillet, pat dry and cut into small, bite-sized pieces. Peel the potatoes and also cut them into cubes. Put in a slightly taller, but not too wide, saucepan. Add at least enough coconut milk to cover the chicken and potatoes well. Bring the whole thing slowly to the boil and, as soon as the mixture has heated up, stir in the curry paste (be careful with the dosage - hot!)
2. The stew should simmer for 20 minutes, stir more often. Floury potatoes get creamy.
3. In the meantime, peel the garlic cloves, cut them into large pieces and sprinkle with salt, let them soak for a few minutes, then mash them with a fork. Mix with yogurt in a bowl. Dice the snake cucumber and add to the yoghurt. Let it steep in the refrigerator while cooking.
4. Either serve separately or place the cucumber yogurt next to the curry on the plate. The yoghurt not only takes the heat, it also goes wonderfully with the curry.
5. Baguette goes well with it. Like all stews, this one tastes best when warmed up!