Spicy Stew with Coconut Milk

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 broccoli
• 1 large carrot
• 1 head chard
• 1 can chickpeas
• 1 bunch spring onion (s)
• 250 g noodles, (small soup noodles)
• 3 liters chicken broth
• 1 can coconut milk
• 0.5 ½ bottle sauce, (teriyaki sauce)
• Curry paste, yellow or red
• sugar
• turmeric
• pepper
• Coriander green, fresh
• Oil, (sunflower oil)

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Instructions

1. Prepare the chicken broth with instant powder; if you have made it yourself, all the better! Cut the meat into bite-sized cubes and marinate in the teriyaki sauce. Cut the broccoli into fine florets. Cut the carrot into fine strips and the spring onions into fine rings. We only need half of the Swiss chard, cut the leaves into fine strips and the white into strips.
2. Now heat the oil in a large stock pot and fry the meat in portions, seasoning with pepper. Remove the meat and keep it warm.
3. Put some oil back into the pot and sweat the vegetables briefly; Push aside and add about 1 tablespoon curry paste. Roast until fragrant, then add the stock and coconut milk. The amount of liquid to be added is only a guideline and can be dosed individually. Immediately add the noodles and cook over medium heat until al dente. The vegetables should also still have bite. Then add the chickpeas and meat and let them get hot. Add a pinch of sugar, a little turmeric and pepper and serve garnished with finely chopped coriander.