Creamy Chicken Curry with Carrots and Leek

A creamy chicken curry with carrots and leek that comes together in about 25 minutes in a single pan. It is served with simple basmati rice, which cooks alongside.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Chicken breast fillet
• 1 pc Onion
• 2 pc Carrots
• 1 pc Leek stalk
• 1 pc Garlic clove
• 1 tsp Fresh ginger, grated
• 2 tsp Curry powder
• 1 tbsp Cooking oil
• 1 can Coconut milk
• 150 ml Water
• 150 g Basmati rice
• 1 pc Lime
• Salt
• Pepper

Method

1. Cook the rice in a pot with a little salt according to the package instructions, then drain and keep warm.
2. Cut the chicken fillet into bite-sized cubes. Finely dice the onion and garlic, slice the carrots into rounds and cut the leek into rings.
3. Heat the oil in a large pan and sear the chicken on all sides for about 4 minutes. Remove and set aside.
4. Sweat the onion, garlic and ginger in the cooking fat for 2 minutes until translucent. Toast the curry powder briefly until fragrant.
5. Add the carrots and leek and fry for 3 minutes. Pour in the coconut milk and water, bring to a boil and simmer for 8 minutes until the vegetables are nearly tender.
6. Return the chicken to the pan and cook for another 5 minutes in the curry until it is cooked through. Season with salt and pepper.
7. Halve the lime and add a little of its juice to the curry. Serve with the rice.