Since year’s I love to cook curry-chicken in different styles. My friends know that this is one of my all time favourite dishes.
Yesterday when I cooked this amazing Ginger-Chili-Curry Chicken,i think I hit the record of the most delicious curries I’ve probably ever made!
The meat was super tender and it was a real explosion of taste and textures in my mouth.
Also I really loved the level of the heat and you could take the edge off with a little bit of sour cream.
2 garlic cloves
2 chilies (red & green)
1 big piece of ginger
1 tsp of vegetable broth powder
1 hand full of Coriander
600 gr Chicken breast
1-2 tsp Sour Cream
Salt & Pepper
First, cut your chicken breast in mouth friendly pieces and slice the carrots in rings and the zucchini in triangles.
Secondly, cut the onion, garlic, chilies and ginger in small pieces, then let onions become golden add salt and pepper and add the garlic, chilies and ginger to the pan/wok.
After you are ready to put the chicken pieces to the pan/wok and let it cook on high temperature until meat is done. Meanwhile for the rice I use a 1:2 ratio of one cup of rice to two cups of water in a pan. Depending on how much rice you need to be cooked you can adapt the ratio.
Pour 1 cup of water and 1 teaspoon of vegetable broth powder, reduce heat and let simmer for about 15 min covered by an aluminium foil.
Finally add your veggies and let cook for another 10 min on medium heat.
Enjoy this hot and tasty dish!
Food Styling & Photography by: Golden Spoon Stories