Chicken Curry with Coconut Milk
by Sebi
A creamy curry with tender chicken, crisp vegetables, and coconut milk, served over fluffy rice.
Ingredients
- Rice 200 g
- Chicken breast fillet 400 g
- Broccoli (frozen) 150 g
- Carrots 100 g
- Zucchini 1 piece
- Red bell pepper 2 pieces
- Oil 2 tbsp
- Curry powder 2 tsp
- Coconut milk 800 ml
- Vegetable broth 1-2 tsp
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Cook 200 g of rice in a pot with double the amount of water according to package instructions.
- 2
Cut 400 g of chicken breast fillet into bite-sized cubes.
- 3
Peel 100 g of carrots and slice into thin rounds. Wash 1 zucchini and 2 red bell peppers and dice them.
- 4
Heat 2 tbsp of oil in a large pan or wok.
- 5
Sear the chicken cubes in the hot oil on all sides for about 5 minutes.
- 6
Add the prepared carrots, zucchini, bell peppers, and 150 g of broccoli to the chicken and sauté briefly.
- 7
Sprinkle 2 tsp of curry powder over the meat and vegetables and toast briefly.
- 8
Pour 800 ml of coconut milk and 1-2 tsp of vegetable broth into the pan.
- 9
Let the curry simmer over medium heat for 10 minutes until the vegetables are tender.
- 10
Season the curry with 1 pinch each of salt and pepper.