Chicken and Vegetable Curry

Instructions

1. Step 1

   Place the chicken in a mixing bowl and season it evenly with the salt and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Chicken Thigh, 6.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Heat 1 tbsp (15 ml) vegetable oil in the deep skillet over medium heat. Brown the seasoned chicken, turning occasionally, then transfer it back to the bowl; it need not be cooked through yet.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Deep Skillet, mixing bowl, tongs

3. Step 3

   Add the remaining 1 tbsp (15 ml) vegetable oil, the onion, and the carrot to the skillet. Cook over medium heat until the onion begins to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Carrot, 200.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: Deep Skillet, wooden spoon

4. Step 4

   Add the bell pepper and zucchini. Cook over medium heat, stirring occasionally, until they begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 180.0 gr Zucchini

   Cookware: Deep Skillet, wooden spoon

5. Step 5

   Stir in the garlic, ginger, curry powder, and cumin. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 2.0 gr Ground Cumin

   Cookware: Deep Skillet, wooden spoon

6. Step 6

   Stir in the crushed tomato, coconut milk, and chicken stock. Bring the sauce to a gentle simmer over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 400.0 ml Coconut Milk, 400.0 gr Tomato

   Cookware: Deep Skillet, wooden spoon

7. Step 7

   Return the chicken and any collected juices to the skillet. Cover and simmer over low heat until the chicken reaches 74°C internally and the vegetables are tender.

   Timer: 12 min (fixed)

   Cookware: Deep Skillet, tongs, wooden spoon

8. Step 8

   Remove the skillet from the heat, then stir in the lime juice and cilantro. Serve the curry hot.

   Ingredients used: 15.0 gr Cilantro, 15.0 ml Lime Juice

   Cookware: Deep Skillet, wooden spoon