Master this simple curry recipe for a quick, exotic dinner at home

This dish is quickly prepared and so simple that even beginners can master it. Today, I'd like to introduce you to a curry recipe— an exotic dish that you can easily make at home without needing to dine out.

For Poles, one-pot dishes are a familiar concept. They are particularly appealing to those of us with busy schedules. Knowing recipes that allow you to whip up a quick and easy dinner, which can last for two days, is invaluable. And such dishes aren’t limited to Polish cuisine, as similar concepts are found worldwide.

What I'm suggesting for today's dinner is curry. This meal almost cooks itself, leaving me with a delicious and comforting dish to enjoy over the weekend. The only real challenge might be sourcing the curry paste. Thankfully, it's increasingly available each year, not just in specialty stores for oriental cuisine.

When choosing a curry paste, remember to pick according to your spice tolerance. The green variant is the hottest, red is medium, and yellow is mild. This consideration is crucial, especially if your household includes members who prefer less spicy food.

Ingredients:

• Approximately 13.5 ounces of coconut milk,
• 2 tablespoons of curry paste,
• 1 double chicken breast,
• 1 red onion,
• 2 cloves of garlic,
• 1 carrot,
• 1 red bell pepper,
• A piece of eggplant (optional),
• 1 lime,
• Salt, pepper,
• Oil for frying,
• White rice,
• Chives.

Preparation:

1. Slice the onion thinly, and finely chop the garlic. Fry them in a deep pan or pot. Add the curry paste, followed by the diced chicken.
2. Once the chicken is fried, introduce the grated carrot, chopped bell pepper, and eggplant. Fry for a few more minutes.
3. Add the coconut milk and let the dish cook for about 10-15 minutes.
4. When the vegetables are tender, flavor with lime juice, salt, and pepper to taste. Serve the curry over cooked rice, garnished with chopped chives. Enjoy!