Chicken Curry with Vegetables

Ingredients

• 600 g Chicken breast fillet
• 2 red bell peppers
• 1 onion
• 2 Garlic cloves
• 150 g Frozen Peas
• 1 tbsp Coconut oil
• 1 tbsp curry powder
• 250 ml poultry broth
• 200 ml coconut milk
• Salt
• a splash of lemon juice
• Cayenne pepper
• 2 sprigs coriander leaves

Instructions

1. 1.

   Wash and pat dry the chicken, then cut into bite‑sized cubes. Wash the bell peppers, halve them, remove seeds, and slice into strips. Peel the onion and garlic, then dice both. Thaw the peas.

2. 2.

   Sauté the chicken with onion and garlic in hot coconut oil for 2–3 minutes. Add curry powder briefly, then pour in broth and coconut milk. Add the peppers and peas, simmer gently for about 10 minutes. Season with salt, lemon juice, and cayenne pepper; add more broth if needed.

3. 3.

   Wash, dry, and finely chop the coriander leaves. Serve the chicken curry with vegetables in bowls, garnished with fresh coriander.