Classic Chicken Curry

Peel and chop the onion. Foam some butter in a pot, sauté onion in it until colorless, add rice and prepare according to package instructions.

Wash and peel the carrots, cut into slices. Cut baby corn in half. Clean young onions, wash, cut into 1 cm pieces. Cut the chicken fillets into finger-thick strips.

Foam some butter in a pan, season the meat with salt and pepper, then add to the pan, fry slowly.

Just before the meat is cooked through, add carrots, green onions and corn. Fry until al dente, add yellow curry paste and curry powder, stir briefly and immediately pour in coconut milk.

Add bamboo shoots and season with soy sauce and chopped peppers.

Mix some cornstarch with cold water until smooth and thicken the sauce with it.

Serve on warmed plates.

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