Chicken Curry

Ingredients

• 150 g Basmati rice
• 200 ml unsweetened coconut milk (canned, Asian store)
• 200 ml poultry stock (glass)
• 2 tbsp lemon juice
• 0.5 tsp cumin (ground)
• 1 tsp curry powder
• a pinch black pepper
• 0.25 tsp coriander (ground)
• 2 tsp garam masala
• 0.25 tsp cayenne pepper
• 4 small chicken breast fillets
• 1 Zucchini
• 3 tbsp ghee
• 1 small red chili pepper
• coriander leaves

Instructions

1. 1.

   Wash the rice thoroughly under running water, then bring to a boil in lightly salted water at 1½ times the volume and cover over low heat for 20 minutes.

2. 2.

   Cut the chicken fillets into bite-sized cubes. Wash the zucchini, quarter lengthwise and cut crosswise into small pieces.

3. 3.

   Heat ghee in a pan and briefly toast all spices, then add the meat and zucchini and sauté over medium heat. Pour in coconut milk and poultry stock, add lemon juice, bring to a boil and simmer over medium heat for about 8–10 minutes, tasting again.

4. 4.

   Serve the chicken‑vegetable curry with basmati rice and garnish with chili rings and coriander leaves as desired.