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🍽️ Chicken Curry with Colorful Vegetables

310 kcal · 30 min · 4 servings

Ingredients

• 250 g small chicken breast fillets (2 small chicken breast fillets)
• 200 g zucchini (1 zucchini)
• 1 large red bell pepper
• 2 spring onions
• 2 garlic cloves
• 2 tsp freshly grated ginger
• 1 red chili pepper
• 2 tbsp olive oil
• 2 heaped tsp curry powder
• 125 ml vegetable broth (jar)
• 1 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 handful mung bean sprouts
• 4 tbsp yogurt

Instructions

1. 1. Wash the chicken meat and cut it into small cubes.
2. 2. Wash the zucchini and the bell pepper.
3. 3. Remove the core of the bell pepper and cut the zucchini and bell pepper into thin strips.
4. 4. Wash the spring onions and cut them into thin rings.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the chili, remove the seeds, and dice it very small.
7. 7. Heat the oil in a large frying pan.
8. 8. Lightly brown the chicken cubes for 2 to 3 minutes while stirring.
9. 9. Remove the meat from the pan and keep it warm.
10. 10. Add the garlic, the ginger, and the chili to the pan.
11. 11. Sauté the vegetables briefly.
12. 12. Stir in the zucchini, the bell pepper, and the spring onions.
13. 13. Sauté the vegetables for about 3 minutes.
14. 14. Sprinkle everything with the curry powder.
15. 15. Pour in the broth.
16. 16. Season with lemon juice, salt, and pepper.
17. 17. Bring the mixture to a boil.
18. 18. Cover the pan.
19. 19. Let the mixture simmer on low heat for about 6 minutes.
20. 20. Wash the sprouts in a sieve.
21. 21. Let the sprouts drain well.
22. 22. Add the sprouts to the vegetables along with the meat.
23. 23. Let everything simmer gently for about 3 minutes.
24. 24. Remove the pan from the heat.
25. 25. Stir in the yogurt.
26. 26. Serve the curry on plates.

Nutrition per serving

• kcal: 310
• Protein: 36 g · Fett/Fat: 13 g · Carbs: 11 g