Chicken Curry with Coconut Milk and Hummus

Summary

Ingredients

• 600 g chicken breast
• 400 ml coconut milk
• 160 g hummus
• some curry powder
• some salt and pepper
• some paprika powder, noble sweet
• Paprika powder, hot as rose
• 3 bags basmati rice, 125 g each

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Instructions

1. Cook the basmati rice according to the instructions on the packet. At the same time, chop the meat and season with plenty of curry, salt, pepper and two kinds of paprika powder and massage in well. Then put the meat in a bowl and let it steep in the fridge for about 10 minutes.
2. Fry the meat in a pan until cooked through. Add the coconut milk and the hummus, spoon by spoon. Bring both to the boil at the highest level and season with curry and pepper as desired until the sauce turns a nice, yellow color. Then simmer on a low level until the rice is ready.
3. I also served a small bowl with yogurt and Indian naan, as well as mango lassi.
4. For vegetarians or vegans, the dish can also be prepared with vegetables instead of meat.