Chicken and chickpea stew
g ginger (fresh)
Ingredients · Servings 4
- 1 bunch of spring onions
- 20 g ginger
- 300 g Broccoli
- 350g chicken breast
- 1 can of chickpeas
- 2 The neutrals Öl
- 70 g yellow Curry paste
- 400 ml coconut milk
- 600 ml chicken broth
- Salt
- 0.5 tbsp brown sugar
- 3 tablespoons lime juice
- 4 tablespoons fried onions
Method · 35 min
- Clean the spring onions. Cut the white parts into ½ cm wide pieces. Cut the light green parts diagonally into thin rings and set aside. Peel the ginger and cut into thin slices. Clean the broccoli and divide into florets. Peel the broccoli stalk and cut into pieces. Cut the chicken breast crosswise into ½ cm wide slices. Drain the chickpeas in a sieve, rinse, and let them drain.
- Heat oil in a pot. Sauté the white part of the spring onions and ginger over medium heat for 3 minutes. Add the curry paste and sauté briefly while stirring. Pour in the coconut milk and stock, bring to a boil, and cook for 5 minutes.
- Add the chicken and cook for 5 minutes. Add the broccoli and cook for another 4 minutes. Stir in the chickpeas and heat through in the stew for 2 minutes. Season the stew with salt, sugar, and lime juice. Serve sprinkled with the remaining spring onions and fried onions.
Can of chickpeas (265 g drained weight)
