Chicken curry with papaya


1 papaya
250 grams chicken fillet
1 red bell pepper
250 grams of green beans
3 cloves garlic
1 red onion
1 inch of fresh ginger
2 tbsp. curry madras
250 grams of chickpeas (canned)
200 ml coconut milk
1 red pepper (optional)
spring onion or fresh coriander (optional)
(rice) noodles, brown rice or flat bread

The tender chicken thigh with curry, coconut milk and vegetables is delicious. If you add a juicy sweet papaya, a unique taste experience is created.


  • 1
    Take a skillet or wok and let it heat up on a medium heat. Cut the chicken thigh fillets into 2 to 3 large pieces. Fry these in the dry pan so that the fat melts in the pan. Stir regularly.
  • 2
    In the meantime, cut the bell pepper into strips and clean the green beans. Add the vegetables to the chicken. Clean the garlic and cut finely, cut the red onion into wedges and the ginger into strips. Add these seasonings along with the curry madras spices and stir for half a minute.
  • 3
    Soothe the dish with the coconut milk and the chickpeas with a little of the liquid. Let the curry simmer over a medium heat for about 10 minutes. Taste the sauce and season it to taste with a pinch of salt and pepper.
  • 4
    Peel the papaya, cut it in half and remove the seeds. Cut the orange juicy papaya into small cubes. Stir the papaya through the curry and let it heat briefly.
  • 5
    Serve this curry with a some (rice) noodles, brown rice or some flatbread. Garnish the curry with red pepper, chopped spring onion and/or coriander.
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