in Recipes

Chicken and zucchini strips with coconut milk

updated

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Ingredients for 4 servings:

  • 400 g chicken breast
  • 250 g zucchini
  • 1 piece(s) of ginger root (approx. 1 cm)
  • ½ chili pepper(s)
  • 1 clove(s) garlic
  • 2 tbsp oil
  • 1 can coconut milk
  • 2 tsp harissa
  • 1 tsp tandoori masala
  • ½ tsp cumin
  • some saffron
  • 1 tsp chicken broth, granulated
  • some salt
  • 1 dashes lemon juice
  • some coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

oriental inspired

Dice the zucchini and shred the chicken. Peel the ginger and garlic. Deseed the chili pepper and finely dice everything. Heat the oil in a deep pan. Lightly fry the zucchini cubes. Then add the meat and fry. Finally, fry the ginger, chili, and garlic. Pour in the coconut milk, add the spices, and simmer gently. Season to taste with granulated stock, salt, and lemon juice. Serve on plates and garnish with cilantro. Serve best with rice.

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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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