Red Chicken Curry

A dish that is quite eloquently described by its color. Dont worry. The spicy flavor, excellent tomatoes, and a diverse selection of spices will not disappoint you.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 27 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 2 pod Garlic, fresh

  • 2 spoons Oil, sesame

  • 300 ml Coconut milk

  • 1 spoon Tomato sauce, without salt

  • 2 teaspoons Spices, curry powder

  • 100 ml Soup base, chicken, cube

  • 500 g Tomato, red

  • 3 twigs Basil, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 0.5 piece Juice, lemon

  • 10 g Ginger, fresh

  • 3 twigs Coriander, leaves, fresh

Steps

  1. Wash the chicken breasts, pat them dry, and cut them into bite-sized pieces. Peel the ginger and garlic cloves and finely chop them. Wash and dry the basil and cilantro, remove the stems, and finely chop the leaves. Squeeze half a lemon and save the lemon juice.

  2. Place a wok on the stove and heat sesame oil. Add the ginger and garlic and stir-fry for one minute. Add the chicken pieces to the pan and sear them on all sides. Add coconut milk, broth base, tomato paste, and red curry. Let it simmer for about ten minutes until the meat is tender.

  3. Wash the tomatoes, make a cross-shaped cut on the top, and immerse them in boiling water for three minutes. Then remove the skin, cut them in half, and remove the seeds. Chop them into small pieces. Add them to the chicken curry and heat them slightly.

  4. Season the chicken curry with salt and pepper to taste and flavor it with lemon juice, cilantro, and basil. Serve on plates and offer with a side dish.

Nutrition Information (Per 100g)

  • Calories: 110.33 kcal
  • Fat: 6.11 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 2.41 g
    • Sugars: 0.93 g
  • Protein: 9.35 g
  • Fiber: 0.65 g