Chicken with Curry and Vegetables
10'
30'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Thigh Fillet
2 ψιλοκομμένα Φιλέτα Στήθος Κοτόπουλο MIMIKOS
3 κ.σ. ελαιόλαδο
1 κρεμμύδι κομμένο σε λεπτές φέτες
2 χρωματιστές πιπεριές κομμένες σε λεπτές φέτες
5-6 ασπρομανίταρα κομμένα σε λεπτές φέτες
250 γραμ. κίτρινη κολοκύθα
1 γλυκοπατάτα
250 γραμ. μπρόκολο
1 κ.σ. κόκκινη πάστα κάρυ (στα μεγάλα σούπερ μάρκετ)
|
400 γραμ. γάλα καρύδας
1⁄2 φλ. ζωμό κότας
2 ψιλοκομμένα φρέσκα κρεμμύδια
αλάτι
πιπέρι
λίγος ψιλοκομμένος φρέσκος κόλιανδρος
Για το σερβίρισμα:
ρύζι μπασμάτι
Ingredients
400 g of coconut milk
1⁄2 cup chicken stock
2 chopped spring onions
salt
pepper
some chopped fresh coriander
For serving:
basmati rice
2 finely chopped MIMIKOS Chicken Thigh Fillet
3 tbsp olive oil
1 onion thinly sliced
2 colored peppers cut into thin slices
5-6 porcini mushrooms thinly sliced
250 g yellow pumpkin
1 sweet potato
250 g of broccoli
1 tbsp red curry paste (in large supermarkets)
Preparation
Finely chop the chicken breast fillets.
Slice the onion, bell peppers, and mushrooms into thin slices.
Cut the potato and pumpkin into cubes.
Cut the broccoli into small florets.
Heat the olive oil in a pan over medium heat and brown the chicken for about 6–7 minutes on all sides, until it is nearly cooked through.
Add the onion and bell peppers, and let them soften without changing color for 3–4 minutes.
Add the mushrooms and let them release their moisture.
Add the pumpkin, sweet potato, and broccoli.
Stir in the curry paste and mix well.
Finally, add the broth and coconut milk.
Season with salt and pepper.
Let it simmer for a few minutes until the sauce thickens and the sweet potato softens.
Turn off the heat.
Add the chopped green onions and cilantro, and stir.
Serve with basmati rice and lime.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
