Chicken and zucchini coconut curry

Preparation – 20 minutes

Rinse the zucchini, remove the ends and cut into pieces. Peel and rinse the carrots, remove the leaves and cut the carrot into slices. Peel the red onion and garlic cloves and finely chop the garlic cloves and divide the red onion into half thin rings.

Remove the seeds from the red chilli pepper for a milder version and then finely chop the chilli. Peel and finely grate the ginger root.

Rinse the tomatoes, remove the hard parts and roughly chop the tomatoes. Remove excess fat and muscles from the chicken breasts and cut them into cubes. Squeeze the juice from the lime.

Finishing the chicken and zucchini coconut curry – 20 minutes

Heat a bit of sunflower oil in a large skillet. Sauté the chicken for a few minutes and then add the onion, garlic, ginger and red chilli pepper. After a few minutes add the carrot and zucchini and cook a little longer. Sauté the curry powder briefly and then add the tomato pieces along with the coconut milk.

Let it simmer for about 10 minutes and season with salt and pepper and the juice of a lime. Serve this simple coconut curry with rice or noodles, enjoy!