Curry – Chicken with Coconut Milk

Summary

Ingredients

• 3 chicken breasts
• 2 bags basmati
• 3 bell peppers, red and yellow
• 1 bunch spring onion (s)
• 3 carrot (s), medium-sized
• 1 broccoli
• 2 tablespoon vegetable broth
• 1 can coconut milk, 400 ml
• 1 glass curry paste (tikka), mild or hot
• oil

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Instructions

1. Cook the rice in enough boiling salted water.
2. Wash the chicken breasts, cut into pieces and fry in a little oil.
3. Cut the bell pepper into fine wedges. Cut the spring onions into small rings and the carrots into long thin wedges with a paring knife, as if you were peeling a potato.
4. Cook the broccoli florets in water for about 8 minutes.
5. Now add some water and vegetable stock to the chicken and simmer for a few minutes. Add the spring onions and peppers and then add the coconut milk and curry paste. Add the broccoli florets and simmer for 5-10 minutes. Finally add the carrot wedges and let simmer for another 1-2 minutes.
6. Serve the curry chicken with the rice.
7. Also tastes very good warmed up the next day.