Dinner
Chicken Curry One Pot, Coconut Milk and Vegetables
Recipe by Chef Norbert Tarayre
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- 500g chicken breast
- 250g Thai rice or jasmine
- 700g poultry broth
- 1 red pepper
- 1 green pepper
- Green beans
- Mini Corn
- 1 onion
- 2 cloves garlic
- 30g fresh ginger
- 200g coconut milk
- 20g plain yogurt
- 20g fresh cilantro
- 15g soft curry paste
- 8g madras curry
- Fine salt
- Ground pepper
Utensils
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Step 1
Peel the onion and ginger. Tip: peel the ginger with a small spoon! Peel the peppers and cut them into large cubes, cut the green beans in 2, crush the garlic, cut the onion into large dice, finely chop the ginger and cut the mini corn in 2 lengthwise. Add the ingredients one after the other to the cooking pan.
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Step 2
Degrease the chicken and cut it into large cubes for smooth cooking with the vegetables. Add the soft curry paste, curry madras powder, yogurt and coconut cream. Pour in the rice.
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Step 3
Finely chop the cilantro and add it to the tank with the broth. Season with salt and pepper. Mix all the ingredients. Close with the removable lid.
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Step 4
Pressure cook for 15 minutes at high temperature (HIGH).
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Step 5
Remove and serve with fresh cilantro leaves.
