Roasted chicken and zucchini curry wok, use recipe

Roasted chicken and zucchini curry wok, use recipe

We start by cutting the chicken slices into more manageable pieces. Since they were leftover roast chicken, it’s already cooked so it will be enough to cook it for a few minutes in the sauce so that it is ready. We also cut the zucchini into pieces, after washing them on the outside if you want to use them later with skin like me.

Meanwhile, we start with the vegetable background that the wok will carry, for which we chop the onion, peppers and carrots and sauté them in olive oil. When they begin to poach, we add the mushrooms. When the vegetables have been in the wok for about ten minutes, add the chopped zucchini that we lightly sauté, then add the curry sauce and the chicken broth, which we will have very hot so that it begins to boil quickly.

It is time to add the chicken pieces, which we will let cook for about 5 minutes. If we had used fresh chicken slices without cooking, we would have to have them browned with the vegetables and then have them cooking in the broth for at least 15 to 20 minutes so that they were well done.

We taste the flavor and if we see that it needs to be lowered a bit, we add a little liquid cream or coconut milk, letting it cook for a couple of minutes to thicken. The spiciness point is lowered a lot with dairy. We prepare a garnish of rice and take it to the table.

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