Chicken Curry with Coconut Milk and Vegetables
A flavorful and spicy curry with tender chicken, creamy coconut milk, and colorful vegetables. A warming dish with exotic flavors.
- 25 minutes
- 1 serving
- Main course
- gluten-free
- lactose-free
- omnivore
- antioxidant
- gesunde fette
- high in protein
- vitamin-c-reich
Ingredients
- 150 g Chicken breast
- 200 g Coconut milk
- 150 g Bell pepper
- 200 g Zucchini
- 50 g Onion
- 6 g Garlic
- 1 piece Ginger
- 5 g Curry powder
- 0.5 piece Turmeric
- 5 g Olive oil (Extra Virgin)
- 2.5 g Salt
- 3 g Coriander
Instructions
- Heat olive oil in a large pan or wok.
- Sauté onion, garlic, and ginger until translucent.
- Add curry powder and turmeric and briefly toast.
- Add chicken cubes and brown them all over.
- Add bell pepper and zucchini and sauté for a short time.
- Pour in coconut milk and let everything simmer for about 10-15 minutes until the chicken is cooked through.
- Season with salt and serve garnished with fresh coriander.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Greek Gemista - Stuffed Peppers and Tomatoes with Rice
- Greek Spanakorizo - Spinach Rice with Dill and Lemon
- Greek Briam - Oven Vegetables with Potatoes and Oregano
- Roasted Pumpkin Soup with Ginger and Coconut
- Tuna Poke Bowl with Quinoa and Edamame
- Zucchini Noodles with Shrimp and Lemon
- Lamb Fillet with Rosemary and Glazed Carrots
- Ratatouille with Fresh Herbs
- Pollock Fish Cakes with Dill Yogurt Sauce
- Roasted Beetroot with Goat Cheese and Pistachios
- Kale Chips with Sea Salt
- Baked Cauliflower with Turmeric and Yogurt Dip