Sour Chicken Curry

Ingredients

• 500 g chicken breast fillet (2 chicken breast fillets)
• 1 tbsp Sesame oil
• Curry spices (1 tsp coriander, black pepper, turmeric, chili, cinnamon, ginger, paprika, nutmeg, etc.)
• 2 tbsp Soy sauce
• 200 g rice
• 1 onion
• 2 green bell peppers
• 200 g Sugar snap peas
• 1 red chili pepper
• 100 ml Vegetable broth
• 2 tbsp lemon juice
• Salt

Instructions

1. 1.

   Slice the chicken breast into thin strips and drizzle with soy sauce.

2. 2.

   Rinse the rice under running water, then bring to a boil in lightly salted water at about twice the volume of water; cover and simmer on low heat for about 20 minutes. Toss the curry spices over the meat and mix gently. Peel and dice the onion finely; wash, trim, halve, seed, remove white membrane, and julienne the bell peppers into very thin strips. Wash the sugar snap peas, open them, and cut into long strips. Wash the chili pepper, slice lengthwise, seed, remove white inner lining, and cut into very fine strips. Heat oil in a non-stick pan and sear the meat all around; remove from pan, place on a plate covered with foil at 160°C in a preheated oven to keep warm. Add the vegetables to the pan and sauté, pour in vegetable broth, and simmer for 3-5 minutes; season with lemon juice, salt, and pepper. Add the cooked rice to the vegetables, mix well, and serve in bowls. Place the meat on top of the rice mixture and serve hot.