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Chicken and green vegetable curry

Imprimer

 Budget : € 

Preparation 30 mn |  Cooking 30 mn 

Difficulty : Easy

For 6 people

 

Ingredients :

20 oz/600 g chicken breast

1 head of broccoli

1 zucchini

1 onion

5 oz/150 g fresh green peas

2 garlic cloves

10 fl. oz/30 cl coconut milk

6.5 fl. oz/20 cl chicken bouillon

Peanut oil

2 Tb soy sauce

1 Tb nuoc-mâm (fish sauce)

1 Tb curry powder

½ tsp cayenne pepper

Salt, Pepper

 

 

 

Preparation :

 

1/ Cut the chicken into small pieces. Peel and mince the onion and garlic. Wash and cut the ends of the zucchini. Cut zucchini in half and then into slices.

 

2/ Break the broccoli into florets and rinse. Blanch the florets with the peas for 5 minutes in your wok with salted boiling water. Remove and emerge immediately in ice water, and then drain.

 

3/ Heat a dash of oil in the wok. Add the zucchini slices and sauté for 5 minutes over high heat. Set aside.

 

4/ Heat a dash of oil in the wok. Add the onion and garlic and sauté for 5 minutes, without letting them brown. Add the curry, stir and then pour in the coconut milk and bouillon. Bring to a boil. Add the chicken pieces and sauces, and then add pepper. Let simmer for 10 minutes.

 

5/ Add the vegetables to the wok. Cook for another 5 minutes. Check the seasoning, sprinkle over the cayenne pepper and serve.

 

119,00 €
Incl. 20% TVA

Posted in Viandes Plats O'Wok recipes By

Cecile FRERET