Summary

Ingredients

• 4 skinless chicken breast fillet (s)
• 2 chilli peppers or hot peppers
• 3 bell peppers, different colors
• 2 onion (s), red
• 1 lemon (s)
• 1 can egg tomato (s), 400 g
• 2 tablespoon, heaped curry paste
• 2 tablespoon white wine vinegar
• 3 tablespoon, heaped yogurt
• 300 g basmati rice
• 15 g coriander
• 150 ml water
• Cayenne pepper
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Mix the curry paste with 1 tablespoon of yogurt and a little salt. Cut the chicken into 4 equal pieces, then turn in the curry mixture and let it steep.
2. Roast the chilli and bell peppers in a grill pan (even better with a gas stove) until the skin is burned and blistered, then scrape off the charred skin and discard the stems and seeds.
3. Cut the peppers into 3 - 4 cm pieces. Drizzle the chilli peppers on a plate with the vinegar.
4. Peel and quarter the onions. Separate the individual layers of the columns from each other and fry them in a casserole over high heat without fat until they are well browned. Then take it out and set it aside for a moment.
5. Remove the meat from the marinade and fry for about 2 - 3 minutes, then add the onions and peppers and fry for another 2 - 3 minutes while turning.
6. Put the rice in boiling, lightly salted water, then place a sieve on the saucepan and pour the tomatoes so that the juice drips into the rice. Cook the rice according to the instructions on the packet and then drain.
7. Chop the tomatoes, add to the meat and add 150 ml of water. Cook for about 15 minutes until the sauce thickens. Season to taste with a little salt and pepper.
8. Pluck the coriander and cut the lemon into wedges.
9. Serve the rice and curry with the rest of the yoghurt, a little cayenne pepper, the coriander leaves and the lemon and serve with the vinegar chili peppers.