Indian Chicken Curry À La Papa

Cook rice (375 g) in salted water (675 ml / 1 teaspoon) using the spring rice method (see my recipe: Cooking rice:) and keep it warm. Peel, wash and dice the potatoes. Wash the zucchini, quarter them lengthways and cut into slices. Peel the kohlrabi, cut into slices and then into lozenges. Dice the chicken breast fillet. Clean and wash the peppers, cut into diamonds. Peel and quarter the onion and cut into wedges. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Heat the peanut oil (2 tablespoons) in a tall, large saucepan, fry the garlic cubes, ginger cubes and onion wedges in it. Add the seasoning paste and stir fry for 1 minute. Add the chicken cubes and stir-fry for 3 - 4 minutes. Add the vegetables (potato cubes, carrot blossoms, zucchini slices, kohlrabi diamonds, chilli pepper cubes and paprika diamonds) and stir-fry again for 3 - 4 minutes. Deglaze / pour in the coconut milk and water (500 ml) and simmer / cook with the lid closed for approx. 25 minutes. Serve the Indian chicken curry with the rice.