Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 small lime (s)
• salt
• oil
• 2 medium onion (s)
• 3 clove (s) garlic
• 3 cm ginger, as thick as a thumb
• 2 teaspoons coriander powder
• 1 teaspoon curry powder
• 400 ml coconut milk
• 2 teaspoon curry paste, red
• 2 tablespoon tomato paste
• 400 g mushrooms
• 300 g cherry tomato (s)
• 0.5 ½ pot fresh basil

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Instructions

1. Dice the meat into bite-sized pieces and drizzle with the juice of the lime, season with salt, massage everything in well and let it rest.
2. Peel and dice the onions and sauté in a little oil until translucent. Peel the garlic and ginger, chop them very finely and process into a paste in a mortar with a dash of oil. When the onions are translucent, fry the paste along with the coriander and curry powder for 1 minute. Deglaze everything with the coconut milk. Add the curry paste and stir in.
3. Clean and quarter the mushrooms until the sauce is a little hotter. As soon as the curry paste has dissolved, stir in the tomato paste. Add the meat and mushrooms and stir well, simmer over medium heat with the lid closed for about 7 minutes, then open again for 8-10 minutes.
4. Finally wash the cherry tomatoes, finely chop the basil and add both to the sauce and let it get hot. Don`t cook anymore!
5. Basmati rice or couscous goes very well with it, but it is also delicious with pasta or baked potatoes.