We start by cutting the chicken slices into more manageable pieces. As they were leftovers of roasted chicken, it is already cooked so it will be enough to have it cooked for a few minutes in the sauce to be ready.
We also cut the courgettes in pieces, after washing them.
In the meantime, we start with the vegetable base that will take the wok, for which we chop the onion, peppers and carrots and sauté them in olive oil.
When they start to soften, add the mushrooms.
When the vegetables have been in the wok for about ten minutes, add the chopped courgettes that we lightly fry, and then add the curry sauce and the chicken broth, which should be very hot so that it starts boiling quickly.
It is time to add the chicken pieces, which we will leave to cook for about 5 minutes.
If we had used fresh uncooked chicken slices, we would have had to brown them with the vegetables and then have them cooking in the broth for at least 15 to 20 minutes to make them well done.
We taste and if we see that it needs to be reduced a little, we add a little liquid cream or coconut milk, leaving it to cook a couple of minutes to thicken. The spiciness is reduced a lot with dairy products.
Prepare a side of rice and take it to the table.
This chicken wok recipe with zucchini curry is going to please you a lot. It is a very simple stew ideal for family summer dinners, when the zucchini is in full season. With a little rice as a side dish, you don't need any more for a complete meal.