ingredients:
For 3 to 4 people:
300 g long grain rice3 chicken thighs cut in 2 at the joint1 càs coconut oil or sunflower and pepper mill1 onion3 to 4 cm fresh ginger3 cloves garlic1 red pepper1 green pepper1 medium courgette1 / 3 Batch of cilantro4 to 5 tbsp of red curry (I used that of lidl) put 4 tbsp if you are not used to chili1 tsp of paprika1 / 2 tbsp of ginger1 cube of chicken broth400 ml of coconut milk200 ml of cream whole liquid of the tapered or powdered coconut to decorate (optional)
Preparation:
Start by cooking your rice in a saucepan with 750 ml of water and 1 teaspoon of salt.
When the rice is cooked, the water has evaporated completely, add a little coconut oil and fry with a fork. Book for the service.
Cut the hen thighs at 2 at the joint. Salt and pepper each piece and grill in a hot pan with coconut oil or sunflower oil. Take about 4 to 5 minutes on each side.
Chop the onion, garlic cloves and ginger. Wash peppers, cut into cubes.
Wash the zucchini and cut into large cubes
When the chicken legs are well roasted, discard on a large plate.
Remove the fat from the pan and add 1 tbsp of coconut oil. Heat and then put the onion and cook for 2 minutes, stirring. add garlic and ginger and cook for 2 minutes over medium heat.
Put the cubes of peppers and mix. Cook for 2 minutes and then add the red curry paste, paprika and ginger. Stir well with a wooden spoon for 2 minutes.
Shake the coconut milk well and pour it into the pan with the chicken stock. Simmer for 5 minutes and add the zucchini cut into cubes. Pour the whole cream and let the sauce thicken for 15 minutes. Salt and add the coriander chiseled at the end of cooking.
Serve in soup plates filled with rice, pour sauce, a piece of chicken, sprinkle with fresh coriander and powdered or tapered coconut.