Summary

Ingredients

• 500 g chicken (fillet)
• 2 bell peppers, red and green
• 5 cloves garlic
• 2 teaspoons ginger root, fresh, diced
• 0.5 ½ vegetable onion (s)
• 3 tablespoon curry powder
• 1 teaspoon chilli pepper (s), crushed
• 2 tablespoon almond (s), ground
• 2 chilli pepper (s), dried
• 1 teaspoon paprika powder, hot pink
• 2 sticks cinnamon
• 1 pinch clove (s), ground
• 400 ml coconut milk, creamy
• 1 dash lemon juice to thicken the coconut milk
• salt
• 1 handful coriander greens for garnish
• 300 g basmati
• turmeric

Print Recipe Pin Recipe

Instructions

1. First, roast the onion, garlic and ginger, roughly diced, in a little safflower oil in a wok pan until they are translucent.
2. Then add all the spices (curry, clove, cinnamon, chilli, paprika powder) and the almonds and fry them briefly. This is how they develop their aroma. After a few minutes, cut the chicken into bite-sized pieces and add them. Sear it well and then let it stew for 5-10 minutes with the lid covered.
3. In the meantime, dice the peppers. When the chicken is nice and tender, add the diced paprika and then deglaze the whole thing with the coconut milk. Bring to the boil briefly and then thicken with lemon juice. Season to taste with a little salt.
4. Put on the basmati rice with turmeric water and cook. Serve with fresh coriander leaves.