Chicken Curry

4.5
Average: 4.5 (2 votes)
(2 votes)
Chicken Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
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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