Summary

Ingredients

• 400 g chicken breast
• 250 g zucchini
• 1 piece (s) ginger root (approx. cm)
• 0.5 ½ chilli pepper (s)
• 1 clove garlic
• 2 tablespoons oil
• 1 can coconut milk
• 2 teaspoons harissa
• 1 teaspoon tandoori masala
• 0.5 teaspoon ½ cumin
• some saffron
• 1 teaspoon chicken broth, grained
• a bit salt
• 1 squirt lemon juice
• some coriander green

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Instructions

1. Dice the zucchini, chop the chicken. Peel the ginger and garlic. Remove the seeds from the chilli pepper and finely dice everything.
2. Heat the oil in a deep pan. Lightly fry the zucchini cubes. Then add the meat and fry. Finally fry the ginger, chilli and garlic. Pour coconut milk on, add the spices and simmer gently. Season to taste with granulated broth, salt and lemon juice.
3. Arrange on plates and garnish with coriander leaves. Rice tastes best with it.