Spicy red curry chicken with Bulgur and greek yoghurt
400 grams of chicken breast fillet
2 peppers, red and green
1 red chilli
1 tablespoon red curry paste
1 large red onion
2 cloves garlic
1 handful of grated red cabbage
shun or Greek yoghurt
1 can coconut milk
2 tsp Moroccan spice blend
salt and pepper
Cook the bulgur as indicated on the package. Cut chicken fillets into suitable pieces and fry in a wok pan. Remove chicken pieces and fry now halved mushrooms in a little extra oil. Remove the mushrooms and fry now coarsely chopped onion, garlic, pepper and the finely sliced chili with red curry paste. Add the Moroccan spice mix, salt and pepper. Pour the meat and mushrooms back into the wok and add coconut milk. Let simmer for 20 minutes.
Mix the bulgur with finely cut tip cabbage and small apple cubes.
Serve in soup plates with a dollop of shunn or greek yoghurt