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Würziges Curry-Hähnchen mit buntem Gemüse – Einfaches Stir-Fry Rezept

Ein schnelles, würziges und leichtes Curried Chicken and Vegetable Stir-Fry, das in weniger als 30 Minuten zubereitet ist und durch bunte Gemüse und aromatische Gewürze begeistert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Chicken and Vegetable Stir-Fry
  • 10 ml rapeseed oil for marinating and frying
  • 300 g chicken breast fillet lean and quick cooking
  • 20 g Cock Panang curry paste for aromatic marinade
  • 20 g ghee (clarified butter) for nutty flavor and frying
  • 90 g onion freshly diced
  • 2 cloves garlic finely chopped
  • 450 g mixed Kaiser vegetables e.g. carrots, green beans, peas
  • 150 g yellow bell pepper sweet and crunchy
  • 250 g Rama Cremefine 15% light cream alternative for creamy sauce
  • 100 ml beef broth for flavor and liquid
  • salt and pepper to taste
  • 1 tsp cinnamon for a warm surprising spice
  • 1 tsp erythritol a small sweet note to balance spices
  • 1 tbsp citrus fiber to thicken sauce without flour or starch

Equipment

  • Large Skillet
  • Mixing Bowl
  • Knife

Method
 

  1. Step 1: Cut chicken breast fillet into medallion-sized pieces. Place in a sealable bag and add Cock Panang curry paste, rapeseed oil, salt, and pepper. Massage well to coat the meat with spices. Marinate for at least 30 minutes, longer for more flavor.
  2. Step 2: Heat ghee in a large skillet over high heat. Fry the marinated chicken pieces all around until golden brown. This keeps them juicy and forms a nice crust.
  3. Step 3: Add diced onion and chopped garlic to the skillet and sauté briefly. The aroma will be delightful!
  4. Step 4: Add yellow bell pepper and cook for a few minutes until slightly soft but still crisp.
  5. Step 5: Stir in the mixed Kaiser vegetables and cook briefly to keep vitamins intact and vegetables crunchy.
  6. Step 6: Meanwhile, mix beef broth with Rama Cremefine and pour over chicken and vegetables in the skillet. Season with salt, pepper, cinnamon, and erythritol. Stir well and let the sauce simmer gently over medium heat for about 15 minutes.
  7. Step 7: Finally, stir in citrus fiber to thicken the sauce nicely. Taste and adjust seasoning. Serve immediately.

Notes

Variations: substitute chicken with turkey breast or shrimp; for a vegan option use marinated tofu; replace Kaiser vegetables with broccoli, sugar snap peas, or mushrooms; add fresh chili or more curry paste for more heat. Serve with rice or a light noodle salad like the recommended Yogurt Dressing Pasta Salad.
Storage: keep leftovers in an airtight container in the fridge up to 2 days; reheat gently adding broth or water if sauce thickens too much; freeze for up to 2 months, thaw overnight in fridge.