Ingredients:
4 chicken breats
2 cups basmati rice
400 ml coconut milk
100 ml vegetable broth
2 garlic gloves
1 tsp fresh, granted ginger
½ green chili
100 g broccoli
1 tsp curry powder
juice of one lemon
virgin olive oil
salt & pepper
Preparation:
Boil the rice in the double amount of salted walter for 10 minutes. Roast the granted ginger, the small cropped chili and the chopped garlic cloves in olive oil. Cut the chicken breasts and the brokkoli in pieces, put it in the pan and roast it with the spices for a few minutes. Pour it with coconut milk and the vegetable broth and let it cook for about 15 minutes over medium heat. Flavor it with curry powder, salt and pepper and stir the freshly squeezed lemon juice in.
Serve the green chicken curry with the basmati rice.
.s. cookingCatrin
Comments