Chicken Breast with Curry Sauce
The chicken breast fillets, which are rich in protein and at the same time low in fat, are ideal for building muscle - protein is also important for many other functions in the body, for example for the formation of collagen and the building of defence cells. The meat also provides magnesium for strong nerves and healthy muscles.
If you are afraid of too much spice, you can also prepare chicken breast in curry sauce without chilli pepper. Vegetarians can also prepare this dish with tofu and replace the chicken stock with vegetable broth.
- 200 milliliters unsweetened Coconut milk (canned)
- 200 milliliters chicken stock (store-bought)
- 3 tablespoons lemon juice
- 2 tablespoons Curry powder
- ½ teaspoon Sambal oelek
- 1 Red chile pepper
- freshly ground peppers
- 4 Chicken breasts
- 1 tablespoon clarified butter
Boil the coconut milk with the chicken stock. Add the lemon juice, curry powder, sambal oelek, and salt and pepper.
Rinse the chile pepper, cut into rings, and stir into the sauce.
Season chicken breasts with salt and pepper.
Heat the clarified butter in a frying pan. Sauté chicken on both sides for about 8–10 minutes over medium heat.
Peel and rinse the vegetables as needed. Cut into julienne. Blanch them in boiling salted water for 2–3 minutes. Drain.
Serve chicken breast with curry sauce and julienne vegetables. Garnish with scallion tops and cilantro leaves. Serve with basmati rice.