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Le Chaudron recipe
Émincé de poulet au curry et légumes
Curried chicken strips with vegetables
⏱ 35 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)chicken breast
2zucchini
1red bell pepper
1onion
100 ml (½ cup)light coconut milk
1 tbspcurry powder
1 tbspolive oil
1 pinchsalt
- 500 g (18 oz) chicken breast
- 2 zucchini
- 1 red bell pepper
- 1 onion
- 100 ml (½ cup) light coconut milk
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into thin strips and the zucchini, bell pepper and onion into even dice.
- Heat the olive oil in the sauté pan and sear the chicken strips for a few minutes until golden.
- Add the onion and bell pepper and cook 5 min, stirring often.
- Add the zucchini and curry powder, stir to coat and cook 3 more min over medium heat.
- Pour in the light coconut milk, season with salt and pepper and simmer gently 10 min until the sauce coats.
- Adjust the seasoning at the end and serve hot with a little brown rice or quinoa.
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