Coconut Chicken with Peppers and Zucchini
The chicken breast is not only very low in fat and rich in protein, but also impresses with an all-round supply of the minerals magnesium, potassium and phosphorus. For strong eyesight and beautiful, healthy skin, the red pepper has vitamin A to offer.
If you do not have a red chilli pepper at hand, you can also season with dried chilli flakes. The dish is perfect for freezing and to take away for the office.
- 250 grams
(approximately 9 ounces) Rice
à 150 grams (approximately 5 1/3 ounces) Chicken breasts
Red Bell pepper
Red Chile pepper
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
chopped Coriander root
- 1 teaspoon
freshly grated Ginger root
ground Cumin seeds
- 350 milliliters
(approximately 11 1/2 ounces) Chicken broth
- 200 milliliters
(approximately 7 ounces) unsweetened Coconut milk
freshly ground Pepper
Coriander Leaf (or parsley leaves)
Cook the rice according to package instructions.
Rinse, pat dry and cut the chicken into strips. Rinse the zucchini, cut lengthwise into quarters and slice crosswise. Rinse, halve, seed and remove the white ribs of the peppers and cut into strips. Peel the onion and garlic, cut the onion into strips and finely chop the garlic. Rinse, halve, seed and cut the chile into fine strips. Heat the oil in a skiilet over medium and add the chile, garlic, zucchini, the peppers and the onions, stirring frequently until the onion is translucent, 4-5 minutes. Add the chicken and saute 2-3 minutes. Add the turmeric, coriander root, ginger and cumin, stir to combine and add the broth. Add the coconut milk and kaffir lime leaves and simmer, stirring occasionally, until the chicken is cooked through, about 15 minutes adding more broth if it's getting too dry. Add the rice, mix and season with salt and pepper. Garnish with coriander leaves and serve hot.