The recipe is known, trivial, but we won't get tired of it. I had chicken breasts that were alone in the freezer, so it was an opportunity to prepare them for our lunch.
400 g of chicken breasts cut into strips
1 onion
1 clove garlic
1 tbsp of ghee (1)
1 tbsp of curry powder
200 ml of coconut milk
200 g water
1 tomato diced
1 tsp curry powder (2)
1 Zucchini
Preparation : 10 minutes
Cooking time : 22 minutes
Wash the zucchini. Cut both ends and detail in small sticks of 3 cm. Arrange them on the varoma.
Chop the onion and the clove of garlic, 5 sec to Speed 5
Add 1 case of ghee and FRY 5 min at 100 ° C, Speed 2
At the ringing tone, install the butterfly whisk, add the chicken strips and a tbsp of curry powder. Fry 5 min at 100 ° C, reverse, Speed 1 with varoma in place (Zucchini will start to cook).
The ringtone, add coconut milk and water and the diced tomato. Keep the varoma and
cook 10 min at 100 ° C, reverse, Speed 1.
At the ringing tone, the zucchini should be cooked al dente.
Add 1 tsp curry powder. Mix 1 minute with the same parameters.
Serve on a Thai Hom Mali rice.
Notes:
Ghee is salted clarified butter found in Eastern groceries. Maghreb grocers sell it under the name of smen.
I always put the curry powder in 2 times. The first time when cooking the dish, and the meat becomes impregnated. The 2nd time, a small amount just to enhance the taste.
