Summary

Ingredients

• 300 g chicken breasts
• 1 red pepper (s)
• 1 leek
• 1 spring onion (s)
• 1 clove garlic, pressed
• 3 carrot (s)
• 200 g mushrooms, fresh
• 1 can corn
• 100 g beans, reen
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ spice mixture, ground tandoori masala
• 0.5 teaspoon ½ ground cumin
• 1 pinch turmeric, ground
• 1 pinch ginger, ground
• 0.5 teaspoon ½ cardamom, ground
• 3 teaspoon curry paste
• 3 tablespoon soy sauce
• 2 tablespoon sour cream

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Instructions

1. Cut the chicken breast into strips and fry in a wok with a little oil. Add curry paste, finely chopped spring onions and garlic, fry briefly and add 2 tablespoons. Deglaze the soy sauce, remove from the wok.
2. Cut carrots into thin strips and fry in a wok, deglaze with a little water and cook until al dente. Also cut the bell pepper into strips, cut the leek into rings and add to the carrots with the green beans. Cook for a few minutes. Quarter fresh mushrooms and add to the other vegetables with the drained corn. Cook everything for a few more minutes. Sprinkle with spices. Season with the rest of the soy sauce and the sour cream.
3. If you like something spicier, you can add fresh chili peppers to the vegetables.
4. Mix the meat with the vegetables.
5. Chinese egg noodles or basmati rice go well with it!