Pan-fried Curry Vegetables with Chicken

Summary

Ingredients

• 550 g chicken breast
• 40 ml soy sauce
• 3 cloves garlic
• 750 g veetables, e.. wok veetables, Kaiser veetables (frozen) or zucchini, carrots, peppers, leeks, onions, monoose
• 400 ml coconut milk
• 200 g basmati rice
• 1 teaspoon salt and pepper
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon chilli flakes
• 3 teaspoons curry powder

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Instructions

1. Cut the chicken breast into bite-sized pieces and finely chop the garlic. Put both in a container and add the soy sauce, stir well and let sit in the refrigerator for about 20 - 30 minutes.
2. In the meantime the fresh vegetables e.g., Prepare peppers, zucchini, carrots, mung bean sprouts, bamboo shoots, leeks, onions and cut into bite-sized pieces and set aside.
3. When the chicken is well done, fry it in a coated wok without fat for about 5 minutes. At the same time bring the water to the boil with a pinch of salt and add the rice.
4. Now put the vegetables with a longer cooking time, e.g. Kaiser vegetables, leeks, etc. in the wok and fry them for approx. 5 minutes. Stir every now and then.
5. Now the vegetables with the shorter cooking time, e.g. Add, for example, paprika, bamboo shoots, stir-fry vegetables and fry for 5 minutes, add salt, pepper, paprika and chilli flakes and stir well.
6. Now stir in the coconut milk and curry powder and bring to the boil briefly, if necessary add the mung bean sprouts.
7. Finally stir in the previously cooked rice.