Ratatouille vegetable curry

Ingredients

• 2 boneless, skinless chicken breasts - 400g - cut into small, about 1.5 cm cubes
• 2 sticks celery - chopped
• 1 zucchini - chopped
• 1 carrot - chopped
• 1 onion - chopped
• 1 red pepper - chopped
• 5 medium size tomatoes 500g - chopped

For the ingredient A
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1/2 tsp cumin seeds
• 5 cloves

For the ingredient B
• 3 garlic cloves - finely chopped
• 25g fresh ginger - finely chopped

For the ingredient C
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 tsp onion powder
• 1 1/2 tsp sea salt
• 1 tsp curry powder
• 1 tbsp soy sauce

• 1 small size coconut can - 165ml
• 1/2 tbsp red pepper powder

Instructions

• 1. In a medium size cooking pot, heat 2 tbsp vegetable oil and fry all the ingredient A until they are fragrant. Add garlic and ginger (that's ingredient B), fry them together until garlic turns lightly brown.
• 2. Add Chicken and fry briefly, then add all chopped vegetable. Saute them together until vegetables become wilted.
• 3. Pour a coconut can in a cooking pot and add all the seasoning C. Mix well.
• 4. Simmer for about 30 mins over low heat, stirring occasionally.
• 5. Add red pepper powder and cook for another 5 minutes or so.
• Serve hot with bread for steamed rice!

https://atelierlalune.com/2016/03/ratatouille-vegetable-curry/

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