Cut the chicken breasts into bite-sized pieces or strips. Mix the curry paste with the olive oil, salt, pepper and the finely chopped garlic clove. The spiciness should be up to each person.
1 tablespoon of curry paste for this amount of chicken is normal spicy. Marinade the chicken for 2 hours, stirring a few more times if necessary. Attention: Wear gloves to process and pick the nettles! Clean and wash the nettles and collapse them in a separate pot like spinach, chop coarsely. Stir-fry the chicken pieces in the hot pan until cooked.
Caution: the marinade burns quickly. Add a little water if needed.
Mix the nettles into the chicken pieces, add more salt if necessary. If you don’t like it so spicy, stir in a cup of plain yogurt.
Be careful, it must not boil anymore. The yogurt can also be served separately with a pinch of salt. Serve with basmati rice or noodles.
