Coconut Curry Zucchini And Chicken And Rice Gratin

• 1 1/16 cups basmati rice
• 2 chicken breasts
• 2 zucchinis medium
• 2 shallots
• olive oil
• 2 tablespoons curry yellow
• coconut milk 20 cl.
• salt to taste
• ground black pepper to taste
• gruyere cheese grated

1. Rinse the rice with clean water and then cook in salted boiling water.
2. Dice the chicken.
3. Wash and thinly slice the zucchini.
4. Mince the shallots.
5. Heat a little bit of olive oil in the wok.
6. Add the chicken and shallots and brown.
7. Once browned, add the zucchini.
8. Continue cooking, while mixing, for a few minutes.
9. Add curry and coconut milk.
10. Season with salt and pepper.
11. Mix well.
12. Continue cooking for a few minutes.
13. Preheat the oven to 375F
14. Grease a baking dish with a small amount of olive oil and add the drained rice.
15. Pour the chicken zucchini mixture on top.
16. Sprinkle with grated cheese.
17. Place in the oven, when the food begins to bubble, change oven temperature to broil.
18. Watch carefully and cook until golden and the cheese is gratined.
19. Serve hot.

basmati rice, chicken breasts, shallots, olive oil, curry yellow, coconut milk, salt, ground black pepper, gruyere cheese

Taken from www.yummly.com/recipe/Coconut-Curry-Zucchini-and-Chicken-and-Rice-Gratin-2045945 (may not work)