Curry Pan with Rice, Slightly Spicy
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 sachets rice
- Salt water
- 1 carrot (s)
- 2 bell pepper (s)
- 1 onion (s)
- 1 zucchini
- 0.5 ½ cup cream
- 1 cup coconut milk
- 1 chilli pepper (s)
- 1 head cauliflower
- 2 tablespoon curry powder
- 1 tablespoon paprika powder
- 1 tablespoon tandoori masala
- 1 clove garlic
- 500 g chicken
- 100 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Cut all ingredients into small pieces. Briefly fry the chicken pieces and season with paprika and tandoori spice. After searing, take the meat out of the pan and put it aside, preferably covered.
- Then fry the finely chopped carrots and add a little chicken stock. Fry the peppers and sauté a little with the lid on over medium heat. After 5 minutes add the zucchini, then the cauliflower and onions. Make sure that everything is cooked roughly evenly. Season the vegetables with garlic, salt and pepper.
- Then deglaze everything with a can of coconut milk. Mix in the remaining spices. Add salt and pepper and add the pitted chilli pepper. Depending on how spicy the food should be, the chilli pepper has to stay longer or shorter in the curry. Meanwhile, prepare the rice in salted water according to the instructions on the packet.
- Depending on your taste, a little more curry powder can be used. At the end the meat is added and can be served with the rice.
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