Summary

Ingredients

• 400 g chicken breast fillet (s)
• 2 cloves garlic)
• 10 g iner, fresher
• 80 g cashew nuts
• 300 g basmati
• 2 tablespoon oil (sesame oil)
• 1 tablespoon tomato paste
• 200 ml vegetable stock
• 2 teaspoon curry paste, red
• 500 g tomato (s)
• 1 lemon (s)
• salt and pepper
• 1 bunch coriander greens
• Water (salt water)

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Instructions

1. Wash the chicken breast fillets, pat dry, remove the skin if necessary. Then cut the fillets into strips with a sharp knife. Peel and finely chop the garlic cloves and ginger. Roast the cashew nuts in a pan until light brown without fat. Put the nuts aside. Cook the rice in salted water for about 25 minutes.
2. Heat the sesame oil in a deep pan. Fry the chicken, garlic and ginger for about 4 minutes. Add the tomato paste, fry briefly and then deglaze with the vegetable stock. Add the curry paste and simmer for 5 minutes. Wash the tomatoes, cut into cubes and add to the curry.
3. Squeeze the lemon and carefully season the curry with the juice. Salt and pepper. Wash the coriander greens and shake dry. Pluck the leaves from the stems and roughly chop them. Stir herbs and cashew nuts into the curry and serve immediately with the rice.