1/ Cut the chicken into small pieces. Peel and mince the onion and garlic. Wash and cut the ends of the zucchini. Cut zucchini in half and then into slices.
2/ Break the broccoli into florets and rinse. Blanch the florets with the peas for 5 minutes in your wok with salted boiling water. Remove and emerge immediately in ice water, and then drain.
3/ Heat a dash of oil in the wok. Add the zucchini slices and sauté for 5 minutes over high heat. Set aside.
4/ Heat a dash of oil in the wok. Add the onion and garlic and sauté for 5 minutes, without letting them brown. Add the curry, stir and then pour in the coconut milk and bouillon. Bring to a boil. Add the chicken pieces and sauces, and then add pepper. Let simmer for 10 minutes.
5/ Add the vegetables to the wok. Cook for another 5 minutes. Check the seasoning, sprinkle over the cayenne pepper and serve.
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