Vegetable chicken curry

Hope everyone had a wonderful Easter surrounded by their loved ones. This was the first time I worked on Easter, and had a free Easter Monday when all of my family came over. We made tons of food, so many different dishes and desserts, and had the best time. Mostly I had to play with my niece and nephew because it’s like they go crazy every time they come over, but it was fun. If I could’ve, I wouldn’t have changed anything. 🙂

So today I’m posting a recipe that isn’t a traditional Croatian one and in my family it would never end up as part of an Easter dinner. But last year when I went to the seaside for Easter with friends, it actually did. We went for a week to the Croatian seaside to party and ended up having Vegetable chicken curry for Easter dinner. Don’t get me wrong, it’s one of my favourite dishes, I just love the mix of vegetable flavours and spies, and the possibility of making this dish in so many ways. As mentioned this is one of my favourite recipes and I hope you’ll check it out and give it a try! 😀

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 1 h

Servings: 4

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Ingredients

• 1 onion, chopped
• 3 tomatoes, chopped
• 1 red bell pepper, chopped
• 1/2 carrot, chopped
• 3 cloves garlic, chopped
• batch of fresh parsley, chopped
• 400 g chicken breast, sliced
• 1/2 tsp garlic powder
• 2 tsp curry powder
• 1 tsp lime juice
• 1 tsp cayenne pepper
• 1 dl tomato sauce
• 1 dl cooking cream
• 1/2 yogurt
• 2 thumbs fresh ginger, chopped
• 1 cup rice
• 3 cups vegetable broth
• 1/2 cabbage, sliced
• 1 red bell pepper, sliced
• Aceto balsamico rosso
• Vegetable oil
• Salt & pepper to season

How to

1. Season sliced chicken with salt, pepper, garlic powder, curry powder, cayenne pepper, lime juice, yogurt and fresh ginger.
2. Place sliced onion, tomatoes, red bell pepper, carrot, garlic and fresh parsley in a large pot. Sprinkle some vegetable oil on top and let the vegetables simmer over low heat until soft. Mash the vegetables as much as possible and add marinated sliced chicken.
3. Stir the ingredients and let them combine while cooking in a pot covered with a lid. After cooking for at least 20 min over low to medium heat, stir in tomato sauce and cooking cream. Stir a few times and let it cook for another 20 min so the sauce reduces.
4. Cook rice in a medium pot covered with vegetable broth until soft.
5. Place sliced cabbage and red bell pepper in a large bowl. Season with salt, pepper, vegetable oil and aceto balsamico rosso. Enjoy Vegetable chicken curry covered rice with a large bowl of fresh cabbage & bell pepper salad.