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Oriental spiced chicken stew

The spice in this stew is evened out by the sweetness of the spice cake.

30 minuten 2 portions Print
Oosters kippenstoofpotje

Ingrediënten

  • red bell pepper
  • 2 chicken breasts
  • 3 tsp red curry paste
  • 2 cm piece of fresh ginger, grated
  • 1 chili pepper, finely chopped
  • 1 shallot, finely chopped
  • 200 g sugar snaps
  • 500 ml coconut milk
  • 2 tbsp fish sauce
  • juice of ½ lime
  • 300 ml chicken stock
  • 3 slices of spice cake, dried and ground
  • olive oil
  • salt and pepper

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Slice the bell pepper into strips.

Step 2

Dice up the chicken breasts.
Heat some oil in a frying pan and sauté the chicken until golden brown.
Season with salt and pepper.

Step 3

Heat some oil in a different frying pan. Add the curry paste with the grated ginger, the chopped chili pepper and the shallot and cook.

Step 4

Add the bell pepper and the sugar snaps and stirfry quickly.

Step 5

Then pour in the coconut milk, the fish sauce, the lime juice and the chicken stock. Bring to the boil and reduce the heat.

Step 6

Add the finely ground soft gingerbread. Let simmer for 15 minutes over low heat.

Step 7

Add the diced chicken and let simmer a while longer.

Find your own favourite, but

we advise these spice cakes for this recipe

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