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RECIPES
| Calories | 141,1 Kcal |
| Fat | 8,0 g |
| of which saturated fat | 4,4 g |
| Carbohydrates | 8,6 g |
| of which sugar | 1,7 g |
| Proteins | 9,3 g |
| Salt | 0,0 g |
| Calories | 141,1 Kcal |
| Fat | 8,0 g |
| of which saturated fat | 4,4 g |
| Carbohydrates | 8,6 g |
| of which sugar | 1,7 g |
| Proteins | 9,3 g |
| Salt | 0,0 g |
While the curry is cooking, prepare the rice. Mince garlic and giner. Heat a dash of oil in a frying pan and sauté garlic and ginger until golden. Add zucchini, carrot and season with salt and pepper. Let cook for 5min. Cut chicken in small cubes (2cm). Season with curry powder and add them to the frying pan with the rest of the ingredients. Serve your curry with basmati rice. Sprinkle coriander on top and put a lime wedge on the side to later squeeze over your meal before eating. paso 6 While the curry is cooking, prepare the rice. Mince garlic and giner. Heat a dash of oil in a frying pan and sauté garlic and ginger until golden. Add zucchini, carrot and season with salt and pepper. Let cook for 5min. Cut chicken in small cubes (2cm). Season with curry powder and add them to the frying pan with the rest of the ingredients. Serve your curry with basmati rice. Sprinkle coriander on top and put a lime wedge on the side to later squeeze over your meal before eating. paso 6Cooking step by step
The rice:
In a pot, place rice with water and a pinch of salt. 2 measures of water for each measure of rice. Cover and bring to a boil. Lower the heat to a minimum and let
simmer for 10-15 minutes or until the water has been absorbed. 
Prepare the vegetables:
Peel and slice carrot finely.
Cut zucchini in half-moons.
Chop coriander.
Cut lime in wedges. 
The curry:
Add coconut cream, tamarind paste and tomato paste. Give it a stir to mix all the ingredients. 
The chicken:
Let cook under lid on medium-low heat for 5/10min until the chicken is cooked through (when white inside). 
Your meal:
paso 6
Cooking
step by stepThe rice:
In a pot, place rice with water and a pinch of salt. 2 measures of water for each measure of rice. Cover and bring to a boil. Lower the heat to a minimum and let
simmer for 10-15 minutes or until the water has been absorbed. 
Prepare the vegetables:
Peel and slice carrot finely.
Cut zucchini in half-moons.
Chop coriander.
Cut lime in wedges. The curry:
Add coconut cream, tamarind paste and tomato paste. Give it a stir to mix all the ingredients. The chicken:
Let cook under lid on medium-low heat for 5/10min until the chicken is cooked through (when white inside) Your meal:
paso 6
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