CO­CONUT CHICKEN CURRY

Olive - - COOK -

25 MIN­UTES | SERVES 4 EASY |

skin­less chicken breasts 4 small, cut into bite-sized pieces veg­etable or co­conut oil 1 tbsp

onion 1 small, chopped medium curry pow­der 2 tbsp gar­lic 3 cloves, finely chopped co­conut milk 400g tin chicken stock 250ml cooked bas­mati rice 600g (use pre­cooked or cook 200g of dry bas­mati)

co­rian­der 1 small bunch, leaves picked

• Sea­son the chicken. Heat the oil in a large deep fry­ing pan over medium-high heat and cook the chicken and onion for 8-10 min­utes or un­til golden brown. Add the curry pow­der and gar­lic, and cook for 1 minute. Add the co­conut milk and stock, sea­son and bring to a sim­mer. Cook for 5 min­utes or un­til the chicken is cooked through. Fold in the rice and stir un­til pip­ing hot. Sprin­kle with the co­rian­der.

PER SERV­ING 537 KCALS | FAT 25.5G SAT­U­RATES 16.3G | CARBS 43.9G | SUG­ARS 3G FI­BRE 3.7G | PRO­TEIN 31.3G | SALT 0.4G

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