Chicken Curry

Ingredients

• 1 chicken (ca. 1.4 kg)
• 2 Garlic cloves
• 20 g Ginger
• 1 red chili pepper
• 1 Eggplant
• 200 g shiitake mushrooms
• salt
• Pepper (freshly ground)
• 4 tbsp flour
• 4 tbsp peanut oil
• 2 tbsp Peanut butter (with pieces)
• 1 tbsp Indian curry powder
• 400 ml Coconut milk (canned)
• 1 cinnamon stick
• Lime juice
• 1 pinch brown sugar
• 200 g Long grain rice
• 500 g small Pak Choi
• 60 g unsalted peanuts
• 4 tbsp chopped parsley

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into 8 pieces. Peel and finely chop the garlic and ginger. Rinse and finely chop the chili. Wash, trim and slice the eggplant lengthwise into thirds, then cut into about 1 cm thick pieces. Clean the mushrooms and slice thinly. Season the chicken with salt and pepper, coat in flour, and brown in hot oil in a large pot on all sides. Remove and sauté garlic, chili, and ginger in the pot. Stir in peanut butter and curry powder, then pour in coconut milk. Add cinnamon stick and simmer covered for about 45 minutes, gently cooking. After about 30 minutes add mushrooms and eggplant and reduce to a creamy consistency.

2. 2.

   Meanwhile rinse the rice and cook in salted water for about 20 minutes. Thoroughly wash Pak Choi and halve lengthwise. Boil in salted water for 5-8 minutes, then drain and keep warm. Roughly chop peanuts.

3. 3.

   Remove cinnamon stick from curry and season with lime juice, sugar, salt, and pepper. Serve the curry over rice and Pak Choi, topped with peanuts and parsley.