Yellow coconut curry from the oven

Ingredients

Hulled rice (Basis) 60 Portion

(equivalent to 1/2 cup)

Gelbe Currypaste (Thai Pride) 10 Portion

2-3 TL

Fresh red onion 3 Piece

Ginger fresh (Ingwer) 1 Piece

about finger width

Coconut milk light (Exotic Food) 400 Portion

Chicken breast, raw 400 Whole (large)

Boneless leg meat or a (halved) breast fillet

Curry Madras Powder (Cape Herb Spice) 5 Portion

Sweet peppers (Ostmann) 1 TL

Natural yoghurt 1 Portion

Herbal mixture (Basis) 15 Portion

2-3 TL

Freshly squeezed lemon juice 1 Tablespoon

Fresh parsley 1 Tablespoon

Preparation

1. 1

   Wash and drain the uncooked rice and place in a casserole dish. Add the curry paste and the red onion in rings.

2. 2

   Peel and finely chop the ginger, then add to the dish. Add the spices in the form of curry and paprika powder and mix everything together. Pour in the coconut cream, stir and simply place the chicken on top.

3. 3

   Cook in the oven at 200 degrees top/bottom heat for approx. 35-40 minutes (try the rice at the end, if it is not cooked, it needs a few minutes longer).

4. 4

   In the meantime, season the yogurt with lemon, herbs, salt and pepper, then serve with some fresh parsley on top - done!