Summary

Ingredients

• 300 g chicken breast
• 5 potato (s)
• 4 carrot (s)
• 1 onion (s)
• 400 ml coconut milk
• 2 teaspoons oil, peanut
• 2 cm ginger
• 1 clove garlic
• 2 cup basmati
• 1 tablespoon fish sauce
• 5 drops sesame oil
• 1 tablespoon curry paste, yellow
• 1 pinch (s) salt
• 1 teaspoon butter
• 2 tablespoon raisins or sultanas
• 2 tablespoon cashews and / or peanuts

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Instructions

1. Cut the chicken breast into cubes. Peel and chop ginger and garlic. Moisten the meat with 1 teaspoon of peanut oil and let it steep in a bowl together with the ginger and garlic. Clean and slice the carrots and peel and dice the potatoes. Dice the onion and coarsely crush the nuts.
2. Heat 1 teaspoon of peanut oil together with the sesame oil in a wok. Add the curry paste and sauté. Add the meat and fry as well. When the meat is lightly browned, add the onions, potatoes and carrots and fry for 1-2 minutes. Add the coconut cream that has settled in the can and stir until the roast set dissolves and the cream comes to a boil. Then add the rest of the liquid coconut milk, the raisins and nuts and the fish sauce. Simmer at a low temperature for approx. 20 minutes until the potatoes and carrots are cooked. Season to taste with salt.
3. Put the basmati rice in a saucepan with 2 cups of cold water per cup of rice and a little salt. As soon as the water boils without heat, let it steep for about 20 minutes until the rice has completely absorbed the water. Pour the butter flakes over the rice.
4. Put the finished rice in a rice ring and turn it over, fill the curry in the rice ring and then serve.