Chicken curry pot

Chicken curry pot

Total: 25 Min. | Active: 25 Min.
lactose-free
Nutritional value / people: 599 kcal
, Fat: 18 g
, Carbohydrate: 70 g
, Protein: 34 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fry the chicken

olive oil for frying
300 g chicken breasts, cut into strips approx. 5 mm wide
200 g shiitake mushrooms, cut into strips
500 g Chinese cabbage, halved, cut into thin strips
2 tbsp red curry paste
2 tbsp soy sauce
2 sticks lemongrass, crushed
2 ½ dl coconut milk
2 dl chicken bouillon

Cook the noodles

salted water, boiling
350 g pasta 350.00 g noodles (e.g. Chinese noodles)
1 bunch coriander, finely chopped
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How it's done

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Fry the chicken

Heat a little oil in a wide-bottomed frying pan. Stir-fry the chicken in batches for approx. 4 mins., remove from the pan. Wipe the cooking fat from the pan and add a little oil. Stir-fry the Chinese cabbage and mushrooms in the same pan for approx. 2 mins. Add the curry paste and all other ingredients up to and including the stock, bring to the boil, add the chicken again, simmer on a medium heat for approx. 10 mins. Remove the lemongrass.

Cook the noodles

Cook the noodles in salted water until al dente, drain. Mix the noodles with the chicken, scatter coriander over the top.

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