Ingredients (8 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [vegetarian] | ||
| pumpkin | 1000 | gram |
| bell pepper | 6 | pieces |
| zucchini | 3 | pieces |
| coconut milk | 800 | ml |
| onion | 3 | pieces |
| garlic | 5 | cloves |
| curry spice | 2 | tablespoon |
| salt | 1 | teaspoon |
| oil | 4 | tablespoon |
| lime | 4 | pieces |
| coriander | 1 | bunch |
| [optional] | ||
| chicken | 400 | gram |
Instructions (30 min. prep, 50 min. total)
- Cut the chicken into 4cm slices.
- Mix the chicken with salt, [pepper, curry, paprika power and pressed garlic.]
- Place it into a fridge so cool, it would be a normal fridge.
- Wash the vegetables.
- Cut the bell peppers into 2cm sticks.
- Cut the zucchini into 2cm sticks.
- Peel and cut the pumpkin into 2cm sticks.
- Peel and prep the garlic to be pressed.
- Cut the onions into 5mm cubes.
- Fry the onion till golden brown.
- Press the garlic into the frying pan.
- Remove the onions and garlic when browned.
- Portion-wise fry the peppers and pumpkin.
- Add the curry spice and salt.
- Add coconut milk and stir heavenly.
- Let it boil up for a bit.
- Add more salt or curry as desired.
- Cover up the large wok you found.
- Simmer until the hungry guests arrive.
- Add chicken pieces and keep the guests busy for 10 minutes.
- Serve with fresh coriander leaves and sliced limes.
Comments
Make sure to cook sufficient jasmin rice as side dish. Just as a note, the water marks in your rice cooker are not correct to liters. Measure two liters of water and add that to the one kg of rice. Flip to cook. :)