Chicken Curry with Zucchini and Carrots
35 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 100 g red onion
- 210 g zucchini
- 14 g garlic
- 160 g carrot
- 500 g chicken breast fillet
- 20 g rapeseed oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 400 ml chicken broth
- 200 ml cooking cream 12%
- Juice of 1 lemon
- 1 pinch salt
- 1 pinch ground black pepper
- 200 g rice
Preparation
Peel the red onion and slice it into thin half-rings along with the zucchini. Peel and roughly chop the garlic. Peel the carrots, then cut them into approximately 0.5 cm thick rounds. Dice the chicken breast into smaller bite-sized pieces.
Cooking
Heat the rapeseed oil in a large, deep pan over high heat. Add the chicken breast pieces, season with salt, and sear for 2–3 minutes. Reduce the heat to medium, add the onion, and sauté for another 2–3 minutes. Then stir in the garlic, curry powder, and cumin, and sauté for another 30–60 seconds. Add the carrots and zucchini, pour in the chicken broth, and cook over medium-high heat until three-quarters of the liquid has evaporated (approx. 10–12 minutes). Finally, reduce the heat to low, pour in the cream, and let it simmer for another 1–2 minutes.
Serving
Remove the pan from the heat and season the curry with freshly squeezed lemon juice, salt, and pepper. Serve with steamed rice.
20 min
Under an hour
