Indian curry with coconut milk, chicken and meirapen

Wash the meirapen and remove the leaves and roots with a sharp knife. Cut the macaws into pieces and prick a few times with a fork. Put in a colander and sprinkle with the salt.

Let drain for 10 minutes. Rinse off the salt and pat dry with kitchen paper.

Meanwhile, chop the onion and finely chop the garlic.

Heat the oil in a frying pan and fry the mash on medium heat in 20 min. Golden brown and crispy. Times regularly.

Remove the mash from the pan and drain on kitchen paper.

Meanwhile, heat the oil in a stirring fruit the onion and garlic with the curry madras 2 min.

Peel and grate the ginger and add to the curry mixture.

Add the chicken breast cubes and stir fry 3 minutes on medium heat.

Pour in the coconut milk.

Cut the lemongrass with the blade of a knife and finely chop the coriander.

Add the lemongrass and half of the coriander to the curry mixture and simmer for 15 minutes with the lid on the pan over low heat.

After 10 minutes add the snow peas and the last 2 minutes the maiden juice. If necessary, season with salt.

Cut the stalk of the red pepper and cut the pepper in half lengthwise. Remove the seed lists with a sharp knife. Slice the flesh finely.

Remove the lemongrass and spread the curry over the plates. Sprinkle with the red pepper and spread the rest of the coriander over it.