Recipe 3
Dandelion curry ayurvedic style
For this recipe you need
the fresh tender leaves and buds of dandelion
chicken breast
chili paste
coconut milk
palm sugar
fish sauce
pinch of salt
Organic olive oil
Quantities and ingredients according to taste and appetite
This wonderfully simple dish is quick to prepare. It is suitable both as a starter, for small appetites, but can also be easily expanded into a full meal. What makes this curry special is the use of young, small, freshly collected Dandelion leaves and buds. Here also shows the special flexibility of Ayurveda cuisine, which is always able to incorporate the healthy ingredients of regional cuisine into the recipes. For the wild herb cuisine, the leaves can be used all year round, if the young buds are also to be used, the period from the end of April to mid-May is a good time for collection. The dandelion fits with the slightly bitter basic note very well with chili, curry powder and coconut milk. In this combination it harmonizes very well with the steamed chicken fillet and gives the dish a unique taste.
Preparation
The chicken fillet can be either lightly steamed or sautéed. However, cooked chicken meat is also suitable. The preparation should be based on your personal preferences or follow a diet plan. Calculate about 1/2 to 1 chicken breast per person. In a pot or pan, add the cooked chicken breast and add 4 tbsp. fish sauce (or alternatively soy sauce) and 1/2 – 1 cup coconut milk. Let everything reduce a bit before adding about 1/2 – 1 tsp. chili paste, 1 tsp. palm sugar and 1 tbsp. curry powder. Round everything off with a pinch of salt. The cleaned dandelion is added now, and everything is simmered on low heat for 2 – 3 minutes, stirring occasionally. To finish the dish, add a tbsp. of olive oil.