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.
Why this dish is good for you
Chicken is a lean source of protein. Coconut milk contains medium-chain fatty acids that provide quick energy. Curry spices like turmeric have anti-inflammatory properties. The dish is high in protein, anti-inflammatory, and immune-boosting.
Ingredients
- Chicken breast150 g
- Coconut milk200 g
- Bell pepper150 g
- Zucchini200 g
- Onion50 g
- Garlic6 g
- Ginger1 Stück
- Curry powder5 g
- Turmeric0.5 Stück
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Coriander3 g
Method
- 1
Heat olive oil in a large pan or wok.
- 2
Sauté onion, garlic, and ginger until translucent.
- 3
Add curry powder and turmeric and briefly toast.
- 4
Add chicken cubes and brown them all over.
- 5
Add bell pepper and zucchini and sauté for a short time.
- 6
Pour in coconut milk and let everything simmer for about 10-15 minutes until the chicken is cooked through.
- 7
Season with salt and serve garnished with fresh coriander.
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