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Prep Time 20 mins
Cook Time 20 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)


Chicken Breast with Curry Vegetables
Chicken Breast with Curry Vegetables
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  1. Mix 2 teaspoons of curry powder and 1/2 teaspoon of salt. Cut the chicken breast fillets into bite-sized pieces, rub them in and put them in the refrigerator for 15 minutes.
  2. Peel the carrots and cut into slices. Wash and drain the sugar snap peas and spring onions.
  3. Remove 3 tablespoons of the coconut milk cream and heat in a pan or wok. Fry the fillets in it and when they are crispy remove and set aside.
  4. Add 2 tablespoons of coconut cream with the vegetables, the remaining curry powder and the sugar to the pan or wok and cook for 5 minutes while stirring. Lightly salt the vegetables, stir in the remaining coconut milk and vegetable stock. Add the fillets and briefly bring to the boil.
  5. Serve with rice or pasta.