One of the easiest curries to make that is ready in less than hour from start to finish.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken and Veggies Curry
Servings: 5 People
Ingredients
- 1 Kg Chicken Breasts , without the skin and cut into 2 ½cm cubes
- 3 Long Horn Peppers , red and green, cut in rings
- ½ Head Broccoli , cut into small florets
- 4 Spring Onions , sliced
- 1 Carrot , halved and sliced
- 1 Courgette , sliced
- 2 tbsp Curry Powder , medium heat
- 1 tbsp Turmeric
- 600 ml Coconut Milk
- 250 ml Chicken broth
- 200 ml Fresh Cream
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 40 g Unsalted Butter
- 1 ½ tsp Sea Salt
Instructions
- An hour before cooking take the chicken out of the refrigerator.
- Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the chicken pieces searing all their sides for about 5’. Add the onions sauteing for another minute and then add the peppers, broccoli and carrots sauteing for another 2’.
- Pour the coconut milk and chicken broth along with the curry powder, mix well, bring to a boil and simmer for 30’ with the lid askew.
- After 20’ have passed, drop in the courgettes. At the end of the 30’ add the cream and butter and season with the salt. Serve with Basmati Rice.
