Summary

Ingredients

• 300 g chicken breast fillet (s), diced
• 125 g basmati
• 3 zucchini or peppers
• 0.5 ½ chilli pepper (s)
• 2 tablespoon vegetable broth
• 1 can coconut milk (400 ml)
• 100 ml water
• 1 teaspoon curry powder
• 1 lime (s)

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Instructions

1. Preheat the oven to 200 ° C. Wash the chicken breast fillet, pat dry and cut into cubes. Spread the basmati rice in a baking dish. Spread the chicken breast cubes on top.
2. Spread the zucchini cubes on top as well.
3. Mix the vegetable stock with coconut milk, water and curry in a saucepan and bring to the boil. Wash the chilli pepper, remove the seeds and white inner skins and cut into cubes. Squeeze the lime. Add the juice and chili cubes, spread over the rice and cubed chicken breast. Cook in the oven for about 40 minutes.