Chicken Curry

Ingredients

• 600 g Chicken breast fillet
• 2 onions
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 red chilies
• 2 tbsp Vegetable oil
• 0.5 tsp cumin
• 0.5 tsp Coriander seeds
• 2 tsp turmeric (ground)
• 250 ml poultry broth
• 300 ml coconut milk
• 150 g sugar snap peas
• light soy sauce
• basil for garnish

Instructions

1. 1.

   Wash the chicken, pat dry and cut into cubes. Peel and finely chop the garlic; roughly dice the onions. Peel and finely mince the ginger. Wash, trim, and slice the chilies into thin strips. Sauté the garlic, ginger, onions, and chilies in hot oil for 2-3 minutes. Add the chicken and cook another 2-3 minutes until browned. Crush cumin with coriander seeds in a mortar and stir in along with turmeric. Deglaze with broth, then add coconut milk. Rinse, trim, and add sugar snap peas; simmer gently for about 5 minutes. If needed, add more broth. Finish by seasoning with soy sauce and garnish with basil before serving.

2. 2.

   Serve with rice as desired.