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Vegetable chicken curry

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Ingredients for 2 servings:

  • 400 g chicken breast fillet(s)
  • 1 bell pepper
  • 1 zucchini
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 125 ml water
  • 50 ml cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pat the chicken dry, cut into strips, and marinate in the soy sauce for at least 20 minutes. Wash and finely chop the bell peppers and zucchini. Peel and finely chop the onion and garlic, and fry them with the bell peppers and zucchini in a pan with oil. Add the chicken strips to the pan with the soy sauce and cook. Brown the tomato paste in the pan and deglaze with water. Stir in the curry, season with salt and pepper, stir in the cream, and simmer slightly until a nice sauce forms.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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