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Chicken curry with peanuts

Chicken curry with peanuts

Preparation time:
15 min
Difficulty level:

Nutritional values:

72 g
37 g
38 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil ½ Teaspoon
Water (still)Water (still) 150 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Coriander (dried)Coriander (dried) 5 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 100 g
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 1 Tablespoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Vegetable brothVegetable broth 1 Tablespoon
Rice (raw)Rice (raw) 70 g
Curry paste (red)Curry paste (red) 1 Tablespoon
Peanuts (roasted)Peanuts (roasted) 1 Teaspoon


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
In the meantime, rinse the chicken breast well under running water, pat dry with kitchen paper and cut into thin slices. Heat oil in a pan, add curry paste and heat briefly while stirring. Pour in coconut milk and stir until smooth. Stir in broth and bring to a boil once. Add chicken breast to pan and stir well. Cover and simmer over low heat.
Step 3:
Meanwhile, quarter the peppers, remove the seeds, rinse thoroughly and cut crosswise into thin strips. Coriander wash, shake dry and pluck off the leaves. Coarsely chop peanuts. Add half of the peanuts and the bell pepper strips to the curry and cook for another 2 minutes. Season curry with salt and soy sauce and fold in coriander.
Step 4:
Arrange the curry on the rice and sprinkle with the remaining peanuts.

Macronutrient distribution:

The recipe Chicken curry with peanuts is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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