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1 Stück frischer Ingwer (etwa 4 cm)
2 rote Chilischoten
1 Bio-Limette
2 TL gemahlene Kurkuma
600 g festkochende Kartoffeln
6 Schalotten
500 g Hähnchenbrustfilet
2 EL Öl
400 ml Kokosmilch
Salz
Korianderblättchen zum Bestreuen
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