Vegetable Chicken Curry

Ingredients

• 300 g chicken breast fillet
• 500 g potatoes that hold their shape when boiled
• 1 leek stalk
• 500 g Cauliflower
• 200 g peas (frozen)
• 1 onion
• 5 tbsp oil
• 1 tsp yellow curry paste
• 120 g red lentils
• 400 ml broth
• 400 ml coconut milk
• 1 tbsp light soy sauce
• Salt
• Pepper

Instructions

1. 1.

   Rinse the chicken breast fillets under cold water, pat dry with paper towels and cut into bite‑sized strips. Heat 3 tbsp oil in a pan or wok over high heat and fry the meat for about 3–5 minutes until browned. Season with salt and pepper.

2. 2.

   Wash, peel and dice the potatoes. Clean the leek, rinse it and slice into slightly thicker rings. Cut the cauliflower into florets and make cross‑cuts on the stems. Peel and cube the onion. In a pot heat the remaining oil, briefly sauté the curry paste while stirring. Add the potato cubes, cauliflower, and lentils. Pour in the broth and coconut milk, bring to a gentle simmer and cook for about 15 minutes until the vegetables are tender. Then add the leek and peas and let it reduce for another 5 minutes until slightly thickened. Stir in the cooked chicken, heat through once more, and finish with soy sauce.

3. 3.

   Serve the vegetable chicken curry with basmati rice as a side dish.