Chicken Curry with Pepper and Broccoli Raab

Step 1/11

Prepare all necessary ingredients! 👆

Step 2/11

• 2½ g ginger
• 1 shallots
• ½ clove garlic
• ½ red bell pepper
• ½ tomato
• 50 g broccoli raab
• 150 g chicken breasts

• cutting board
• knife

Peel ginger, shallots and garlic clove and dice finely. Remove seeds from the pepper and tomato and cut into strips. Halve the broccoli raab and cut the chicken breast into 0,8 inch pieces.

Step 3/11

• 10 g blanched almonds
• 10 g vegetable oil

• frying pan
• cooking spoon

Fry almonds in vegetable oil over medium heat until golden brown.

Step 4/11

• 10 g sultanas

• Schöpfkelle
• paper towels

Add sultanas and fry for another minute. Take everything out with a ladle and drip off on kitchen paper.

Step 5/11

Put the remaining oil from the pan into a large wok and fry the chicken breasts on all sides.

Step 6/11

Add shallots, garlic, and ginger and fry for 1 min.

Step 7/11

• 25 g red curry paste

Add curry paste and cook for a few moments.

Step 8/11

Add pepper, broccoli, and tomatoes.

Step 9/11

• 100 g coconut milk
• 100 g tomato purée (passata)

Add coconut milk and tomato purée and let simmer for 15 min.

Step 10/11

• 50 g basmati rice

• pot

Prepare rice according to package instructions.

Step 11/11

• 10 g full-fat plain yogurt
• 2½ g mint

Serve rice with curry and decorate with yogurt, mint, fried almonds, and sultanas. Enjoy! 👩🏼‍🍳 (Serve with fried papadam bread.)

Enjoy your meal!