Chicken Curry with Paprika and Zucchini

Ingredients

• 250 g Naturreis
• 4 Hähnchenbrustfilets (à ca. 150 g)
• 1 Zucchini (small)
• 0.5 rote Paprikaschote
• 3 Zwiebeln
• 2 Knoblauchzehen
• 1 rote Chilischote
• 3 EL Olivenöl
• 1 EL Kurkuma
• 1 TL gehackte Korianderwurzel
• 1 TL frisch geriebener Ingwer
• 0.5 gemahlener Kreuzkümmel
• 350 ml Geflügelbrühe
• 200 ml Kokosmilch
• 2 Limettenblätter
• Salz
• Pfeffer (from the mill)
• Korianderblättchen (or parsley leaves, for garnish)

Instructions

1. 1.

   Cook or steam the rice according to package instructions.

2. 2.

   Wash the chicken, pat dry and cut into strips. Wash the zucchini, quarter lengthwise and slice. Wash the bell pepper, halve, remove seeds and slice. Peel the onions and garlic, slice the onions into strips and finely chop the garlic. Wash, clean and finely slice the chili pepper. Sauté with the garlic, zucchini, bell pepper and onions in hot oil for 4-5 minutes, stirring constantly. Add the chicken and fry for a further 2-3 minutes.

3. 3.

   Stir in the turmeric, coriander root, ginger and cumin and deglaze with the broth. Add the coconut milk and lime leaves and simmer gently for approx. 15 minutes, stirring occasionally. If necessary, add a little more broth. Mix in the rice and season with salt and pepper at the end. Garnish with coriander leaves and serve hot.