Pan-fried Curry Vegetables with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Now stir in the coconut milk and curry powder and bring to the boil briefly, if necessary add the mung bean sprouts.
- Finally stir in the previously cooked rice.
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