- ½ Bags Travel
- 1 red onion
- 2-3 tsp yellow curry paste
- 1 finger-thick piece of ginger
- 400 ml (1 can) coconut milk
- 1 tsp vegetable stock powder
- 1 tbsp Curry powder
- 1 THE Paprika edelsüß
- 400g chicken breast
- Salt, pepper
- 100 g sour cream
- Juice of half a lemon
- Fresh parsley
- Salt, pepper
- Wash the uncooked rice, drain it and distribute it evenly in a baking dish.
- Cut the onion into rings, place it in the mold and add the curry paste.
- Peel the ginger, chop it finely and add it to the baking dish along with the spices and vegetable stock powder. Pour in coconut milk and mix everything with a fork. If necessary, add a little more water so that the rice is completely covered with liquid and can cook.
- Halve the chicken breast and place it in the baking dish.
- Bake the chicken curry at 200 degrees top/bottom heat in the preheated oven for about 40 minutes until the chicken and rice are cooked through.
- In the meantime, mix all the topping ingredients together and spread the herb sour cream evenly over the warm curry as soon as it comes out of the oven.
Sometimes you want simple dishes that still have a lot of flavor. Especially after a long and stressful day, you just want to relax instead of in thefiddling with countless pots and pans - and that's exactly where this juicy recipe comes inChicken curry from the oveninto the game. Similar to the famous oneAll the ingredients go easily into a baking dish (yes, even the rice - so we save time for pre-cooking!), are mixed and the oven does the rest of the work. It doesn't get any better than that, right?!
Forget the delivery service! This is how yellow chicken curry comes out of the oven
Ingredients
Tipp:The recipe is also great for using up leftovers and can be expanded to include fresh or frozen vegetables such as peas, carrots, leeks, snow peas and the like.
Under “Providers”InstagramActivate to see content
