SafePlates

Ingredients

• 500g chicken breast fillet
• 1 onion
• 2 cloves of garlic
• 1 piece of ginger (approx. 2 cm)
• 1 red bell pepper
• 1 green bell pepper
• 400 ml lactose-free coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh coriander for garnish

Instructions

1. Rinse the chicken breast fillet under running water, pat dry with paper towels, and cut into bite-sized cubes.
2. Peel and finely chop the onion, garlic, and ginger. Wash the bell peppers, remove the seeds, and cut into strips.
3. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, and ginger and sauté until translucent.
4. Add the chicken cubes to the pan and sear on all sides until lightly browned.
5. Add the bell pepper strips, curry powder, and turmeric, and stir well so that the spices are evenly distributed.
6. Pour in the lactose-free coconut milk and bring everything to a boil. Then reduce the heat and let the curry simmer for about 10 minutes, until the chicken is cooked through and the sauce has reached a slightly thickened consistency.
7. Season the curry with salt and pepper.
8. Before serving, garnish the curry with freshly chopped coriander. Rice or naan bread make good side dishes.