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Source: VeselovaElena via iStockPhotos

Exotic chicken curry with vegetables and basmati rice

This recipe for chicken curry with vegetables is an absolute must for all lovers of exotic cuisine. Excellent rounded with a subtle spiciness and fresh flavors of tangy spices, they bring color and flavor to the table - a real treat for the palate! As a passionate cook, I have now tried many curry dishes, but this chicken curry always catches the eye of my guests in particular.

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Ingredients

number of servings
4
  • 500 Gram chicken breast Added to
  • 1 onion Added to
  • 2 cloves of garlic Added to
  • 1 red paprika Added to
  • 3 carrots Added to
  • 200 Gram broccoli Added to
  • 400 ml coconut milk Added to
  • 3 Tablespoon curry powder Added to
  • 1 Teaspoon turmeric Added to
  • 1 Teaspoon paprika powder Added to
  • salt and pepper to taste Added to
  • 2 Tablespoon olive oil Added to
  • fresh cilantro for garnish Added to
  • 200 g basmati rice Added to
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Directions

40 min.
1. Step

To prepare the exotic chicken curry with vegetables recipe first cut the chicken into bite-sized pieces. Finely chop the onion and garlic, slice the bell bell pepper and carrots, and cut the broccoli into small florets. Through experience, I know that cutting evenly makes cooking and the end result easier.

2. Step

Heat the olive oil in a large skillet and sear the chicken until cooked through. Here I recommend frying the meat in batches to avoid steaming it instead of frying it.

3. Step

Add onion and garlic and sauté until soft. Then add bell bell pepper, carrots and broccoli and sauté for 5 minutes.

4. Step

Add curry powder, turmeric and paprika and stir well to coat all ingredients. This sautéing of the spices is an insider tip to achieve an intense flavor.

5. Step

Stir in the coconut milk, season with salt and pepper and simmer over low heat for 20 minutes. In the meantime, cook the basmati rice according to package instructions.

6. Step

Serve the exotic chicken curry with the cooked rice and garnish with fresh cilantro.

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