Indian curry – coconut pot

Ingredients for 3 servings:

• 150 g chicken fillet(s)
• 250 g broccoli
• 2 m.-sized potatoes
• 1 bell pepper(s), red
• 1 onion(s)
• 2 cloves garlic
• 1 small zucchini
• 1 tomato(s)
• 1 piece(s) fresh ginger (approx. 2 cm)
• 300 ml coconut milk
• 2 tsp turmeric
• 2 tsp spice mix (garam masala)
• 2 tsp curry powder
• 2 tsp coriander, ground
• ½ tsp cumin, ground
• 2 tsp, leveled broth or vegetable salt
• 2 tbsp oil (peanut or sunflower oil)
• 2 dashes lime juice
• 1 chili pepper(s), fresh, red

Instructions

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

with chicken and colorful vegetables

Peel or clean the potatoes and vegetables. Then cut the meat, potatoes, and vegetables into approximately 1 cm cubes. Finely chop the garlic, chili pepper, and ginger. Heat the oil in a pot. Add the diced potatoes, onion, garlic, chili, and ginger and fry for about 5 minutes. Meanwhile, gradually add the spices while stirring, toasting them occasionally to allow the flavor to develop better. Then deglaze with about 50 ml of coconut milk. Now add the diced chicken and 1 teaspoon of salt or stock. Sauté for about 2 minutes and then deglaze with another 50 ml of coconut milk. Now add the remaining vegetables, the remaining salt or stock, and the rest of the coconut milk. Cover and simmer for about 15 minutes, until the potatoes are fully cooked and the liquid becomes slightly thick (depending on the type of potato). Finally, add a little lime juice and stir. Serve hot. Rice or naan bread goes best with this dish. If desired, you can sprinkle desiccated coconut, cashew nuts, and/or fresh, chopped cilantro on top when serving.