Edam chicken and zucchini with curry sauce
Ingredients
- Vegetable oil: a tablespoon
- Chicken breast: 3 breasts (large size)
- Chicken broth: 3 cups
- Tomatoes: three quarters of a cup (mashed)
- Cooking cream: half a cup
- - Salt, to taste
- - Black pepper to taste
- Garlic: 4 cloves (finely chopped)
- Ginger: 1 tablespoon (grated)
- Tomato paste: 2 tablespoons
- Curry: 2 teaspoons
- Cumin: 2 teaspoons
- Turmeric: 2 teaspoons
- Dried coriander: a teaspoon and a half
- Hot red pepper: a teaspoon
- Zucchini: 300 grams (cut into slices)
How to prepare
- Put the chicken in a bowl and season with salt and black pepper.
- Heat the vegetable oil in a saucepan over a medium heat, add the chicken and cook on one side for 10 minutes, then remove the chicken from the saucepan and put it on a plate.
- In the same pot, add the onion, garlic and ginger, then stir for 10 minutes.
- Add tomato paste, curry, cumin, turmeric, coriander and red pepper and stir for 5 minutes until ingredients are combined.
- Add the chicken, broth, mashed tomatoes and cream, then reduce the heat and bring the mixture to a boil over a low heat until it thickens, about an hour and a half.
- Add the zucchini and cook for 45 minutes until softened, then stir from time to time until the ingredients are combined.
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