Indian curry garam masala with rice, peppers, zucchini, carrots, chicken

Ingredients for 4 servings:

• 3 onions
• 3 garlic cloves
• 1 piece(s) ginger
• 4 carrots
• 1 bell pepper(s), red
• 1 small zucchini
• 500 g chicken breast fillet(s)
• 2 tbsp tomato paste
• 3 tbsp garam masala
• 400 g tomatoes, chopped
• 400 g coconut milk
• 1 mango(s), optional
• 2 cup(s) basmati rice or jasmine rice
• salt and pepper
• 2 tbsp oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Place the rice in a pot and cover with 2 cups of water for each cup of rice. Add 2 teaspoons of salt and simmer for about 20 minutes, until the water has evaporated and the rice is tender. By the way: If you prefer brown rice, please note that it usually takes a little longer to cook. The rice should be ready at the same time as the curry. If it’s ready earlier, turn off the heat and put the lid on. Rice keeps wonderfully warm for some time. Meanwhile, peel and chop the onions, garlic, and ginger. Wash the carrots and cut into 1 mm slices. Cut the bell peppers and zucchini into pieces. Cut the chicken breast fillet into bite-sized pieces. Heat oil in a pan and briefly fry the onions, garlic, and ginger. Add the carrot slices, bell peppers, zucchini, and the chicken, season with a pinch of pepper and salt, and continue frying until the chicken is no longer pink. Then add the tomato paste and garam masala and fry briefly. Finally, add the chopped tomatoes and coconut milk, stir, and simmer gently for about 5 minutes, until the chicken is cooked through and the vegetables are al dente. Serve a portion of rice on each plate, spoon some of the curry over it, and enjoy. Variation: omit the chicken or replace it with tofu, etc., and you’ve got a delicious vegan curry!