Indian chicken curry

Ingredients for 2 servings:

• 1 can of coconut milk, approx. 400 ml
• 2 carrots, finely chopped
• 2 tsp curry powder
• 1 tsp sweet paprika powder
• 1 tsp turmeric
• ¼ tsp pepper
• 1 tsp, leveled salt
• 1 tbsp honey
• 1 tbsp cornstarch
• 150 ml water
• 300 g broccoli florets
• 300 g chicken breast

Instructions

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

Sauté the carrots and broccoli for a bit, add 1/3 of the water, and continue sautéing the vegetables. Place the carrots and broccoli in a bowl, then sauté the meat. Add salt and pepper, stir to combine, and then add the honey. Once the meat is cooked through, add the coconut milk. Add all the spices and stir well. Then add the vegetables and let everything simmer for another 5-10 minutes. Finally, mix the remaining water with the cornstarch and add it to the sauce to make it nice and creamy. Serve with rice.