Chicken and vegetable pan with curry and coconut

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 m.-sized onion(s)
• 2 zucchinis
• 1 small can of corn
• 2 bell peppers, red or yellow
• 5 large mushrooms
• 1 banana(s), medium ripe
• 400 ml coconut milk
• curry
• Salt
• oil
• 3 chili peppers

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onion and chicken breast. Sauté the onions in a little oil in a pan until translucent. Meanwhile, dice all the vegetables and the banana and mix well in a bowl. Add the chicken to the pan and fry briefly. Add the vegetables and, after frying briefly, deglaze with the coconut milk. Let it simmer over low heat. Chop 3 chilies and add them to the pan. The dish is ready when the peppers begin to soften. Season with curry (lots!) and salt and serve. Serve with basmati rice.