Coconut Chicken Curry

📝 Ingredients

• 130 g chicken breast, cut into 3 cm cubes
• 1 small zucchini, cut into half-moons
• ½ red bell pepper, cut into strips
• ½ can (200 ml) coconut milk (full-fat for extra creaminess)
• 1 tbsp yellow or red curry paste (or 1.5 tsp curry powder)
• ½ onion, thinly sliced
• 1 garlic clove, chopped
• 1 tsp freshly grated ginger
• 1 tbsp coconut or neutral oil
• ½ tsp ground turmeric
• 80 g basmati rice
• Juice of ½ lime, fresh cilantro to serve

🍴 Utensils

• Sauté pan or heavy-bottomed saucepan
• Saucepan for the rice
• Knife and cutting board

📖 Steps

1. Cook the rice and keep it covered and warm. Basmati rice with a cardamom pod in the cooking water pairs perfectly with this curry.
2. Heat the oil in the sauté pan over medium heat. Sauté the onion, garlic and ginger for 3–4 min until translucent and lightly caramelized.
3. Add the curry paste and turmeric. Cook for 1–2 min, stirring — this step “wakes up” the spices and brings out their aromas. It should smell intense and fragrant.
4. Turn the heat up to high and add the chicken cubes seasoned with salt. Sear for 2–3 min without touching so each side browns well.
5. Add the vegetables and stir for 1 min. Pour in the coconut milk and 50 ml water. Bring to a simmer, lower the heat, cover and simmer for 12–15 min.
6. Check that the chicken is cooked through and the sauce is the right thickness. If it's too thin, remove the lid and reduce for 3–4 min. Adjust the salt and spices.
7. Off the heat, squeeze in the lime juice. Serve over the rice with chopped fresh cilantro and a slice of lime.