Créé avec l’IA
Zucchini and Chicken Coconut Curry
45 min 254 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast400 g
- coconut milk200 ml
- fried zucchini200 g
- potato200 g
- onion1 medium
- garlic2 cloves
- ginger1 tbsp
- curry powder1 tbsp
- olive oil2 tbsp
- saltto taste
- black pepperto taste
Instructions
- 1
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
- 2
Heat 2 tablespoons of olive oil in a large pan over medium heat.
- 3
Add the chicken pieces to the pan and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
- 4
In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- 5
Add the curry powder to the pan and stir for about 1 minute until fragrant.
- 6
Pour in the coconut milk and bring to a simmer.
- 7
Add the diced potatoes to the pan and cook for about 10 minutes, or until they start to soften.
- 8
Return the chicken to the pan, along with the fried zucchini. Stir to combine.
- 9
Simmer the curry for another 5-10 minutes, or until the chicken is cooked through and the potatoes are tender.
