Chicken Curry with Basmati Rice

Ingredients

• 250 g Basmati rice
• Salt
• 250 g green peas
• 600 g chicken breast fillets (ready to cook, skinless)
• 2 tbsp germ oil
• 1 onion
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 tbsp Yellow curry paste
• 400 ml coconut milk
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt
• black pepper (ground)
• 2 tbsp mango chutney (jar)

Instructions

1. 1.

   Cook the rice in boiling salted water until al dente. Thaw the peas, blanch briefly, drain and shock with cold water. Mix into the cooked rice and season.

2. 2.

   Wash the chicken, pat dry and cut into bite‑sized pieces. Heat oil in a large pan, add the chicken and stir‑fry for about 4 minutes. Remove and set aside. Peel and finely chop the onion, ginger, and garlic; sauté in the remaining fat. Stir in the curry paste, coconut milk, and spices, then return the chicken. Simmer over medium heat for about 15 minutes.

3. 3.

   Stir in the chutney, taste, plate the rice, and spoon the curry on top. Serve immediately.