Paprika Coconut Curry with Chicken Breast

Clean the carrots, peel, halve lengthwise and cut diagonally into narrow slices. Clean the peppers, quarter them, remove the seeds and cut into 2 cm long lozenges. Clean scallions, rinse, cut only the white and light green diagonally into 2 cm long pieces.

Blanch carrots and peppers in boiling hot salted water for 2-3 min, pour into a colander, rinse and drain. Chop the onions. Clean the lemongrass and coarsely chop.

Season the chicken breasts all over with salt and pepper. Heat the olive oil in a coated ovenproof frying pan and sear the chicken breasts in it, skin side down, over medium heat for 2 min until crispy. Then turn to the other side and roast in the heated oven at 180 degrees for another 12 min Gas 2-3, convection oven not recommended.

3. sprinkle curry powder in the saucepan and roast briefly. Add coconut milk, 150 ml water and lemongrass and make open over medium heat for 5- 6 min. Remove lemongrass, add carrots and bell bell pepper and cook for another 2-3 min. Add spring onions and simmer for 1-2 min.

Remove chicken breasts from the oven, cut into slices and bring to the table with a little vegetables on heated plates. Serve with jasmine rice with cinnamon and star anise.

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