Summary

Ingredients

• 250 g chicken breasts
• 1 can chickpeas (approx. 260 g)
• 200 ml coconut milk, thick
• 1 large onion (s)
• 3 teaspoon curry paste, red
• 2 teaspoons ginger, chopped
• 3 carnation (s)
• 2 tablespoon soy sauce
• 2 tablespoon oil (e.g. peanut oil or rapeseed oil)
• Curry powder
• turmeric
• Ground cinnamon
• coriander

Print Recipe Pin Recipe

Instructions

1. Chop the onion and sweat with the oil in a large saucepan until translucent. Add the meat and fry over medium heat.
2. Add the chickpeas, coconut milk, curry paste, cloves and chopped ginger to the meat and let everything simmer for about 10 minutes on a low flame, stirring often. Season the curry with the remaining spices, bring to the boil again and serve hot.
3. This is best served with rice, e.g. ketan or basmati.