Curry Made from Chicken Breast Fillet and Carrots in Coconut – Lime Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breasts
- 1 can coconut milk, (400 ml)
- 1 teaspoon curry
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 1 pinch sambal oelek or some tabasco
For the vegetables:
- 350 g carrots / carrots
- 1 bunch spring onion (s)
- 1 tablespoon oil, for frying
- 2 teaspoons curry
- 1 teaspoon coriander, ground
- 1 teaspoon ground cumin
- 4 tomato (s), cut into pieces
- 0.5 ½ lime (s)
- salt and pepper
- 0.5 ½ bunch coriander greens, or fresh parsley or 1/2 teaspoon coriander pesto
- 25 g cashew nuts
Print Recipe
Pin Recipe Instructions
- Wash, pat and dice the chicken breast fillet. Mix 1/8 l of the coconut milk and spices, marinate the meat in the fridge for three hours.
- Vegetables:
- Clean the carrots, if necessary peel and cut into thin slices, also clean the spring onions and cut into thin rings.
- Take the meat out of the marinade, let it drain and keep the marinade, including the dripping off.
- Sauté the carrots in hot oil for about seven minutes, stir well. Then briefly sauté the spices and spring onions. Add tomatoes, lime zest, remaining coconut milk and marinade, simmer for about three minutes.
- In a second pan, fry the meat very hot, stirring constantly (max. 7 minutes). Add to the vegetables, simmer and season to taste.
- Wash and finely chop the coriander or parsley, roast the cashew nuts and sprinkle over the curry.
- I also make basmati rice.
- This dish is a souvenir from the Seychelles.
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