Chicken wok and zucchini curry. Harvesting recipe
Today we are going to prepare a quick stew using the wok. It is a recipe for chicken wok and zucchini curry that we are going to serve with a great garnish of red rice with vegetables. This dish is a recipe for use since in its preparation we have given out leftover grilled chicken that had been left over from the weekend.
To make it, I used zucchini, which is now at its best. Also I wanted to try some jars with curry sauces that I am seeing lately in the supermarket, and see how it turned out to be tasty and spicy. I chose the variety Kormaalthough I also saw curry Madras, Tikka Massala etc that I will be testing later. The truth is that the recipe was great, thick and tasty.
Ingredients for 4 people
- Half roasted chicken, 2 zucchini, 2 carrots, 1 large onion, 2 green peppers, 12 mushrooms, 1 pot of 440ml curry sauce, 1 glass of 250ml chicken broth
How to make a chicken and zucchini wok
We start by cutting the chicken slices into more manageable pieces. Since they were leftover grilled chicken, it is already cooked so it will be enough to have it for a few minutes cooking in the sauce to be ready. We also cut the zucchini into pieces, after washing them outside if you want to use them later with skin like me.
Meanwhile, we start with the vegetable background that the wok will take, for which we chop the onion, the peppers and the carrots and sauté them in olive oil. When they start to sauté, add the mushrooms. When the vegetables have been in the wok for about ten minutes, we incorporate the chopped zucchini that we fry lightly, then add the curry sauce and the chicken broth, which we will have very hot so that it quickly begins to boil.
It is time to add the chicken pieces, which we will let cook for about 5 minutes. If we had used fresh, uncooked chicken slices, we should have browned them with the vegetables and then had them cooking in the broth for at least 15 to 20 minutes so that they were well done.
We try the flavor and if we see that it needs to be reduced a little, we add a little liquid cream or coconut milk, allowing it to cook for a couple of minutes to thicken. The spicy point is lowered quite a bit with dairy. We prepare a garnish of rice and bring to the table.
Processing time | 30 minutes
Difficulty | Easy
You will like this recipe for chicken wok with zucchini curry. It is a very simple stew ideal for family summer dinners, when the zucchini is in full season. With a little rice as a garnish, you don't need more for a full meal.none: Vegetables And Legumes Fish Meats And Birds