Curry with Chicken and Vegetables

Summary

Ingredients

• 1 cup whipped cream, 200 ml
• 700 ml water
• 3 teaspoons, heaped curry powder
• 1 medium pepper (s), no matter the color
• 1 zucchini
• 2 hot peppers, color does not matter
• 1 cup rice (jasmine)
• 1 ½ cup water
• 1 piece (s) butter
• 1 pinch (s) salt
• 250 g chicken breast fillet (s)
• 1 tablespoon vegetable stock, powder
• 1 ½ tablespoon peanut oil
• 2 dashes lemon juice

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Instructions

1. Put 1 cup of rice in a saucepan with 1.5 cups of water. Add 1 piece of butter and 1 pinch of salt and bring to a boil over high heat without the lid. Simmer until the rice is only slightly covered with water. Turn down the heat, level 1 is sufficient. Then close the pot with the lid and let it cook for another 20 minutes.
2. As long as the rice is cooking, you can turn to the curry.
3. Bring 700 ml of water to the boil and add about 1 heaped tablespoon of vegetable stock. Season to taste, it should taste like a strong Maultasche soup broth.
4. Cut the chicken breast fillet into bite-sized pieces or strips. Season with pepper to taste, this is what gives the curry its sharp taste.
5. Core the peppers and cut into bite-sized pieces. Cut the zucchini into slices and quarter the slices. Cut the pepperoni into small pieces.
6. Heat the peanut oil in the pan and fry the pieces of meat in it. Add the vegetables, put the pan lid on the pan for about 1 minute and so sauté the vegetables. After 1-2 minutes, remove the lid and add the prepared vegetable stock to the pan. Stir everything. Put the lid on the pan and cook the vegetables over medium heat for about 5 minutes.
7. After about 5 minutes, remove the lid from the pan and pour the whipped cream into the pan. Stir. The liquid should no longer boil, otherwise the cream will curdle. Add 3 heaped teaspoons of curry powder and 2 dashes of lemon juice.
8. Serve the curry with the rice.