Chicken Curry
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 150 grams Basmati rice
- 200 milliliters unsweetened Coconut milk (canned)
- 200 milliliters chicken stock (prepared)
- 2 Tbsps lemon juice
- ½ tsp Cumin (ground)
- 1 tsp curry spice mix
- 1 pinch black peppers
- ¼ tsp cilantro (ground)
- 2 tsps Garam Masala
- ¼ tsp cayenne pepper
- 4 small Chicken breasts
- 1 Zucchini
- 3 Tbsps Ghee
- to garnish
- 1 small red chili pepper
- cilantro
Preparation steps
1.
Rinse rice under running water in a colander. Transfer to a pot and cover with 1 1/2 times the amount of salted water. Cover and simmer over very low heat, about 20 minutes.
2.
Cut chicken fillets into bite-sized cubes. Rinse zucchini, quarter lengthwise and cut crosswise into small pieces.
3.
In a pan, heat ghee. Add spices and fry briefly. Raise heat to medium and fry chicken and zucchini. Add coconut milk, chicken stock and lemon juice. Bring to a boil. Simmer 8-10 minutes. Season to taste.
4.
Serve chicken and vegetable curry with rice, garnished with sliced chiles and cilantro leaves, if desired.
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