Chicken Curry with Vegetables and Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 1 bunch spring onion (s)
- 1 small zucchini
- 2 carrot (s)
- 1 red pepper (s)
- 0.5 ½ glass bamboo shoot (s)
- 2 cloves garlic
- some sugar peas
- 100 ml vegetable stock
- 250 ml coconut milk
- possibly curry paste, red
- Curry powder or something similar
- 2 cups basmati rice or jasmine rice
- 4 cups water
Print Recipe
Pin Recipe Instructions
- Chop the meat and all vegetables.
- Cook the rice according to the instructions on the packet.
- Heat oil in a pan (I always use chilli or sesame oil) and fry the meat in it until it gets some color. Add the chopped vegetables and let them fry. Deglaze everything with the broth and add the coconut milk. If you like, add some red curry paste and season with curry powder, salt and pepper.
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