Moroccan curry with chicken and pumpkin
Simple Moroccan curry.
Ras el Hanout literally means "the best of the shop." It's a popular Moroccan spice blend used throughout North Africa. The addition of cinnamon and cardamom, among other ingredients, gives this blend a pleasant, warm flavor. Delicious with this Moroccan chicken curry.
Preparation
Cook the rice according to the package directions. Finely chop the garlic and slice the red onions into half rings. Cut the chicken breasts and zucchini into large cubes. Halve the cherry tomatoes.
Heat the olive oil in a pan. Add the diced chicken, onion, garlic, and World Spice Blend - Ras el Hanout. Brown the chicken on all sides.
Add the coconut milk and bring the Moroccan curry to a boil. Reduce the heat to low, add the diced pumpkin, and simmer for 10 minutes with the lid on the pan.
Finally, add the cherry tomatoes and zucchini and simmer for another 5 minutes until reduced to a smooth sauce. Season with black pepper and sea salt to taste.
Garnish the Moroccan curry with parsley and coarsely chopped cashews. Serve with rice.
Ingredients
- 3 kipfilets
- 300 g voorgesneden pompoenblokjes
- 1 courgette
- 200 g zoete cherrytomaten
- 300 g gele rijst
- 400 ml kokosmelk
- 75 g cashewnoten
- 2 rode uien
- 2 tenen knoflook
- 2 el World Spice Blend - Ras el Hanout
- ½ bosje verse peterselie
- 3 el olijfolie
- Zwarte peper, naar smaak
- Zeezout, naar smaak
Supplies
- baking tray
- baking paper
