Curry pan with rice, slightly spicy

Ingredients for 6 servings:

• 2 bags of rice
• salt water
• 1 carrot(s)
• 2 bell peppers
• 1 onion(s)
• 1 zucchini
• ½ cup cream
• 1 cup coconut milk
• 1 chili pepper(s)
• 1 head of cauliflower
• 2 tbsp curry powder
• 1 tbsp paprika powder
• 1 tbsp tandoori masala
• 1 clove(s) garlic
• 500 g chicken
• 100 ml chicken broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Chop all ingredients. Briefly fry the chicken pieces and season with paprika and tandoori spices. After frying, remove the meat from the pan and set aside, preferably covered. Then fry the finely chopped carrots and add a little chicken stock. Fry the peppers and sauté briefly with the lid on over medium heat. After 5 minutes, add the zucchini, followed by the cauliflower and onions. Make sure everything is cooked evenly. Season the vegetables with garlic, salt, and pepper. Then deglaze everything with a can of coconut milk. Mix in the remaining spices. Add salt and pepper and add the deseeded chili. Depending on how spicy you want the dish, the chili may need to stay in the curry for longer or shorter. Meanwhile, prepare the rice in salted water according to the package instructions. You can also use a little more curry powder to taste. Add the meat at the end and serve with the rice.