1. 1

   Step 1

   Cook 200 g of rice in a pot with double the amount of water according to package instructions.

2. 2

   Step 2

   Cut 400 g of chicken breast fillet into bite-sized cubes.

3. 3

   Step 3

   Peel 100 g of carrots and slice into thin rounds. Wash 1 zucchini and 2 red bell peppers and dice them.

4. 4

   Step 4

   Heat 2 tbsp of oil in a large pan or wok.

5. 5

   Step 5

   Sear the chicken cubes in the hot oil on all sides for about 5 minutes.

   Timer 5 min
6. 6

   Step 6

   Add the prepared carrots, zucchini, bell peppers, and 150 g of broccoli to the chicken and sauté briefly.

7. 7

   Step 7

   Sprinkle 2 tsp of curry powder over the meat and vegetables and toast briefly.

8. 8

   Step 8

   Pour 800 ml of coconut milk and 1-2 tsp of vegetable broth into the pan.

9. 9

   Step 9

   Let the curry simmer over medium heat for 10 minutes until the vegetables are tender.

   Timer 10 min
10. 10

    Step 10

    Season the curry with 1 pinch each of salt and pepper.

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