Chicken curry with zucchini and carrot
(0)
35 min
Under an hour
Sezamo
O mâncare rapidă, sănătoasă și plină de culoare, perfectă pentru un prânz sau o cină în familie. Bucățile fragede de pui se îmbină armonios cu dulceața morcovilor și prospețimea dovleceilor, totul învăluit într-un sos cremos de curry. O explozie de arome indiene, gata în mai puțin de 40 de minute!
Preparation method
Preparing the ingredients
Peel the onion and cut it into thin half-moons. Wash the zucchini and also cut it into half-moons. Peel the garlic and finely chop it. Peel the carrots and cut them into rounds about 0.5 cm thick. Cut the chicken breast into bite-sized pieces.
Cooking the curry
In a large, deep pan, heat the rapeseed oil over high heat. Add the chicken pieces, season with salt, and fry for 2-3 minutes until lightly browned. Reduce the heat to medium, add the onion, and cook for another 2-3 minutes.
Add the chopped garlic, curry powder, and ground cumin, stirring constantly for 30-60 seconds to release the aromas. Add the carrot and zucchini rounds, pour in the chicken stock, and simmer over medium-high heat until the liquid reduces to a quarter (about 10-12 minutes).
Chef's tip
For extra flavor, you can add a little freshly grated ginger along with the garlic. If you prefer a spicier sauce, add a pinch of chili flakes. It is ideally served alongside fluffy basmati rice.
80 min
Quick
