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Yellow Curried Chicken
45 Min.Für 4Nutri-Score C€€
C
45 Min.
45 Min.Yellow Curried Chicken
was Sie brauchen
Zutaten
chicken thighs (cut into small pieces)Fleisch900 g
curry powder (divided)Gewürze4 g
chicken bouillonVorräte3 g
ground coriander (divided)Gewürze2 g- ground turmeric (divided)Gewürze2 g
garlic powderGewürze3 g- white pepperGewürze1 g
- yellow curry paste (divided)Vorräte45 g
garlic (minced)Obst & Gemüse4 Stücke
shallots (thinly sliced)Obst & Gemüse2 Stücke
olive oilVorräte15 ml- coconut milk (one can)Vorräte400 ml
waterAndere60 ml- fish sauceVorräte5 ml
- brown sugarVorräte12 g
- lemongrass (stalk, bruised)Obst & Gemüse1 Stück
- lime leavesObst & Gemüse2 Stücke
- carrots (sliced)Obst & Gemüse2 Stücke
peasObst & Gemüse100 g
saltGewürze3 g
pro Portion
Nährwerte
523kcal
- Kohlenhydrate
- 14 g
- Eiweiß
- 44 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- In a bowl, coat the chicken pieces with curry powder, chicken bouillon, ground coriander, ground turmeric, garlic powder, white pepper and yellow curry paste.
- Set aside.
- Schritt 2
Toast the spices
- Heat the olive oil in a skillet.
- Add curry powder, ground coriander and ground turmeric and toast, careful not to burn.
- Schritt 3
Add aromatics and paste
- Add the minced garlic, sliced shallots and yellow curry paste.
- Cook for a minute.
- Schritt 4
Build the sauce
- Pour in the coconut milk and water.
- Add the fish sauce, brown sugar, salt, bruised lemongrass and lime leaves.
- Bring to a soft boil.
- Schritt 5
Simmer the chicken
- Add the chicken pieces and carrots.
- Bring to a boil, lower the heat and cover.
- Cook for 15 minutes.
- Schritt 6
Add the peas
- Stir in the peas and cook until tender.
- Schritt 7
Serve
- Serve with rice and vegetables of choice.
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