Ingredients:
- 2 chicken breasts
- 1 tsp chili flakes
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tbsp semolina
- 100 ml water
- 10 g butter
- 1 red bell pepper, deseeded and thinly sliced
- 100 g carrot, peeled and thinly sliced
- 1 brown onion, peeled and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- Salt and black pepper, to taste
- Rapeseed oil (or any cooking oil of your choice)
- Fresh coriander, finely chopped for garnish
Serves 2
Instructions:
1. Prepare the vegetables by slicing the red bell pepper, carrot, onion, and finely chopping the garlic cloves. Set aside.
2. In a small bowl, mix together the chili flakes, ground turmeric, and garam masala. Set aside. 3. Spread the semolina on a small tray and add a pinch of the spice mixture. Mix well and set aside.
4. Season the chicken breasts with salt and black pepper. Coat the chicken breasts with the semolina-spice mixture, ensuring they are fully coated.
5. Heat a sauté pan over medium heat and add some rapeseed oil. Fry the chicken breasts until they turn golden brown. Move the chicken to the side of the pan and let them continue cooking slowly.
6. In the same pan, add the sliced onion and finely chopped garlic. Add more oil if needed.Stir well until fragrant. Then, add the sliced pepper and carrot. Stir well.
7. Transfer the chicken breasts to a rack and let them rest.
8. Add the spice mixture to the pan with vegetables and mix well. Add water and stir until the mixture comes to a boil. Season with salt and black pepper to taste.
9. Add the butter to the pan and stir until it melts completely.
10. Cut the chicken breasts into strips and return them to the pan. Cover the pan with a lid and simmer for about 10 minutes.
11. Serve the sliced chicken breasts with the vegetable curry. Garnish with freshly chopped coriander. Enjoy your low carb chicken curry!
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