Yellow Curry with Chicken, Chickpeas and Coriander

Ingredients

• 4 chicken breast fillets
• 4 Spring Onions
• 2 onions
• 6 fresh garlic cloves
• 1 red chili pepper
• 4 tbsp rapeseed oil
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 400 ml coconut milk
• 1 tbsp fish sauce
• 350 g chickpeas (canned)
• 1 handful coriander leaves

Instructions

1. 1.

   Wash the chicken breast fillets, pat dry with paper towels and cut into strips. Wash, trim, and slice the spring onions into rings. Peel and finely dice the onions and garlic; wash, deseed, and finely chop the chili pepper.

2. 2.

   Heat rapeseed oil in a pot, sauté onion, garlic, and chili until fragrant. Sprinkle in spices and toast briefly. Deglaze with coconut milk, season with fish sauce, and simmer gently for about 5 minutes.

3. 3.

   Drain chickpeas and add them with chicken to the simmering sauce; cook for approximately 4 minutes until chicken is cooked through. Serve on plates, garnished with spring onions and coriander leaves. Pair with basmati rice or rice vermicelli.