Vegetable Chicken Curry

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Average: 4 (1 vote)
(1 vote)
Vegetable Chicken Curry
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories386 kcal(18 %)
Protein35.6 g(36 %)
Fat21.9 g(19 %)
Carbohydrates11 g(7 %)

Ingredients

for
4
Ingredients
1 small Cauliflower
salt
500 grams Chicken breasts
2 zucchini
2 onions
2 tablespoons vegetable oil
4 teaspoons Curry powder
1 pinch ground cumin
freshly ground pepper
1 jar chicken stock about 400 ml (approximately 14 ounces)
200 milliliters Whipped cream
2 tablespoons light sauce thickener

Preparation steps

1.

Rinse the cauliflower and divide into florets. Boil in salted water for 6-8 minutes, then drain.

2.

Cut chicken breast into cubes. Rinse the zucchini and cut into pieces. Peel and dice the onions.

3.

Heat the oil in a coated pan. Fry the meat on all sides, add the onions, then remove from the heat. Add the curry and cumin. Season with salt and pepper. Put back onto the heat. Pour in the chicken stock and add the zucchini. Cover and cook for 5 minutes.

4.

Pour in the cream and sprinkle in the cornstarch while stirring. Season with salt and pepper.

5.

Goes well with rice.