Summary

Ingredients

• 4 tablespoon oil
• 20 g iner, fresh, finely chopped
• 2 cloves garlic, chopped
• 4 onion (s), red, chopped
• 2 bay leaves
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper
• 750 g chicken breast fillet (s), diced
• 200 g cream
• 200 g sour cream
• 5 tablespoon coconut cream or coconut milk, from the can
• 1 teaspoon salt
• 1 cube chicken stock, instant
• 2 tablespoon coriander greens, chopped

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Instructions

1. Heat the oil over medium temperature. Fry the ginger and garlic in it. Fry the red onions until translucent. Add bay leaves, curry powder, turmeric and cayenne pepper and fry briefly. Add the chicken breast and fry it. Add the cream, sour cream, coconut cream or milk, salt and the cube of chicken stock and bring to the boil. Close the lid and simmer on low heat for 15 minutes. Add coriander and season to taste.
2. Basmati rice and carrots go well with it.