Coconut curry chicken with zucchini and rice

Ingredients for 3 servings:

• 600 g chicken breast
• 1 large zucchini
• 1 large onion(s)
• 1 tbsp, heaped curry powder
• 1 tsp pepper
• 2 pinches of salt
• 2 tsp soy sauce
• 500 ml coconut milk
• 350 g rice
• 3 tbsp coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Dice the zucchini. Dice the onion into small cubes and cut the chicken breast into even pieces. Cook the rice according to the package instructions. I cook the rice in the Thermomix, which takes about 20 minutes. Heat 3 tablespoons of coconut oil in a large pan, then fry the chicken breast, then add the diced onion and fry. Just before the meat is done, add the zucchini pieces and cook for 2-3 minutes. Add curry powder, soy sauce, salt, and pepper to taste. Add the coconut milk and mix well, adjusting seasoning to taste if desired. Simmer slightly, then add the cooked rice to the pan or serve the rice separately. Without rice, this is even a low-carb dish.