Chicken Curry naanta

Instructions

1. Wash the peppers, remove the seeds and dice the halves.

1. Wash, clean and chop the zucchini.

1. Wash, peel and slice the carrots.

1. Rub the shiitake dry, remove the stems and cut the caps into quarters.

1. Peel the ginger, peel the garlic, remove the seeds from the chili pepper and chop everything finely.

1. Peel and dice the shallots.

1. Dab the chicken breast dry and cut into cubes.

1. Crush the coriander, cumin and cardamom in a mortar.

1. Heat the oil in a pan. Sauté the ginger-garlic-chili-mixture, the crushed spices, the turmeric and the shallots in it.

1. Add the meat and fry briefly. Add the vegetables and also fry. Pour in the vegetable stock and the coconut milk.

1. Season the curry with salt and pepper and simmer for 10 minutes at medium temperature.

1. Wash the coriander, dab dry and remove the leaves.

1. Season the curry, fill prepared naantas and sprinkle with the coriander.

1. Cut the lime into slices and serve with the curry.