About the Recipe
Ingredients
2 chicken breasts, diced
1 leek, cut into thin rings
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 piece of ginger (about 2 cm), grated
1 red bell bell pepper, diced
200 ml coconut milk
1 tablespoon yellow curry
1 tablespoon olive oil
1 teaspoon turmeric
Salt and pepper to taste
Preparation
1. Heat the olive oil in a wok over medium-high heat. Add the onion and fry until translucent, about 3 minutes. Then add the garlic and ginger and fry for another minute.
2. Add the chicken cubes to the pan and fry until brown all around. This will take about 5-7 minutes. Then add the turmeric and stir everything well.
3. Add the leeks and bell bell pepper to the pan and fry these vegetables for a few minutes until they soften slightly. Add the curry and stir well so that all the ingredients are covered with the paste.
4. Pour the coconut milk into the pan and bring to a boil. Let the curry simmer gently for about 10 minutes, allowing the flavors to mix well and the sauce to thicken slightly. Season to taste with salt and pepper.
5. Serve the chicken curry with warm rice or bulgur.
ENJOY