Quick Chicken Curry with Bell Pepper and Peas

A quick chicken curry with bell pepper and peas in a creamy coconut sauce, ready in about 25 minutes. Served with rice and a squeeze of lime.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 300 g chicken breast fillet
• 1 Stück onion
• 1 Stück garlic clove
• 1 TL fresh ginger, grated
• 1 EL cooking oil
• 2 TL curry powder
• 1 Stück red bell pepper
• 150 g frozen peas
• 200 ml light coconut milk
• 120 g basmati rice, dry
• 1 Stück lime
• salt

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Peel and dice the onion, finely chop the garlic. Cut the chicken breast fillet into bite-sized cubes.
3. Heat the oil in a large pan, brown the chicken cubes on all sides for about 4 minutes and season with salt, then remove them.
4. Sweat the onion, garlic and ginger in the pan drippings for 3 minutes. Stir in the curry powder and toast for 30 seconds.
5. Deseed the bell pepper and cut it into strips. Add to the pan with the peas and cook for 3 minutes.
6. Pour in the coconut milk, bring to a boil and simmer for 5 minutes. Return the chicken to the pan and let it simmer in the sauce for another 3 minutes.
7. Season with salt, add a little lime juice to taste and serve with the rice.