TotalFlex recipes - N°1 Chicken Curry

Last updated 15/06/2021 08:15

Ingredients: for 4 people


- 8 chicken breasts

- 2 lemons

- 4 bunches of cherry tomatoes

- 50 g almonds

- 50 g cashews

- 50 g curry paste

- 50 g butter


- 300 g of rice

- 1 stalk of lemongrass

- 1 chilli pepper

- 1 kaffir leaf

- 5 sprigs of coriander


- 4 dl coconut cream

- 50 g curry paste

- 2 stalks of lemongrass

- 3 kaffir leaves

- 1 red onion

- 3 cloves of garlic

- 4 tomatoes

- 1 dl chicken stock

- 1 teaspoon of smoked pepper flakes


- 8 carrots with leaves

- 100 g of fresh ginger

- 1 teaspoon of 5-spice mix

- 3 tablespoons of sesame oil

- 1 tablespoon of white sesame

- 2 dl vegetable stock



- Mix the chicken breast fillets with the curry madras and coarse salt

- Let it marinate for 30 minutes

- Melt the butter in the pan over medium heat

- Place the chicken breast fillets in it and let them cook with a lid (for about 15 to 20 minutes)

- Cut the lemons in half and place in the pan cut side down

- Then add the cherry tomatoes to the pan for 5 minutes


- Boil 600ml water together with the washed rice, lemongrass, kaffir leaf and chili pepper

- The time depends on the type of rice, the wild rice (see photo) is 18 minutes


- Stew the finely chopped onion and garlic and add the curry paste, kaffir leaf, lemongrass

and tomatoes

- Stew these well

- Deglaze with the chicken stock and add the coconut cream

- Let this boil over a low heat for 20 minutes


- Heat the pan with the sesame oil

- Add the chopped ginger, the 5-spice mix and the white sesame

- Bake for 2 minutes and then add the cleaned carrots whole

- When the stock is nicely coloured, add the stock and let it reduce until the carrots are tender



- Coarsely chop the nuts and sprinkle them over the chicken

- The pan can be placed on the table in its entirety


- Finish with finely chopped cilantro


- Finish with the smoked pepper flakes


- Finish with the remaining oil from the pan

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