Chicken curry

Remove the excess fat from the thighs and cut them into narrower portions. Rustimos with oil in a paella pan until it takes good color; better to do in several batches so that it does not cook. Finish sautéing with just a splash of soy sauce for color.

Chop an onion and two cloves of garlic into small pieces. Cut the other onion the other onion. Chop the zucchini into long, thin-sectioned strips.

Remove the chicken and add the onions and garlic, sautéing them with the existing stock. the chicken. Add a small glass of water to integrate everything. Let it cook for a few minutes the onion to cook.

While stirring, add a little oil and the zucchini strips. After a while, add the two cayenne peppers on one side of the pan. cayenne on one side of the pan. Let them cook for an additional 2-3 minutes and remove them from the pan and remove them to prevent them from burning and leaving a bad taste.

Now it is time to add the tomato sauce and the two level tablespoons of curry. curry. Stir well. If we have tomato concentrate, we can add a pinch to intensify.

Add the chicken that we had at rest with its juices. Check the salt and pepper levels and pepper; correct if necessary.

Add the coriander and fresh parsley sprouts (finely chopped) and finally add the coconut milk. add the coconut milk.

Stir the mixture well, and let it cook for 6-8 minutes over medium-low heat to thicken the sauce slightly. low heat so that the sauce thickens a little. Add the handful of cashew nuts.

Turn off the heat, remove the pan and let it rest for 20-30 minutes.