Chicken Breast with Corn and Bell Pepper

Ingredients

• 1 chicken breast (≈1.6 kg)
• Salt
• black pepper, freshly ground
• 300 g yogurt
• 3 Garlic cloves
• 1 tsp grated lemon zest
• 1 tbsp curry powder
• 1 tsp paprika powder
• 1 tsp turmeric
• 0.5 tsp Coriander seeds
• 1 tbsp freshly grated ginger
• 1 pinch cumin
• 0.5 dried chili pepper
• 2 red bell peppers
• 3 shallots
• 5 tbsp oil
• 12 pickled baby corn kernels
• 200 ml chicken broth
• 2 tbsp chopped chives

Instructions

1. 1.

   Cut the chicken breast into 8 pieces and season with salt and pepper. In a large bowl whisk together the yogurt, peeled and crushed garlic cloves, lemon zest, and add the remaining spices. Toss the chicken pieces in this mixture and marinate for about 1 hour.

2. 2.

   Wash the bell peppers, halve them, remove seeds, and cut into large cubes. Peel and quarter the shallots. Heat oil in a wok and sear the drained chicken pieces until browned on all sides. Add the bell pepper cubes, shallots, and pickled corn kernels and stir‑fry briefly. Pour in the chicken broth and remaining marinade, then simmer over low heat while stirring occasionally for about 20 minutes until cooked through. Sprinkle with chopped chives before serving. Serve with rice if desired.