Summary

Ingredients

• 2 leeks
• 300 g suar snap peas
• 4 chicken fillet (s)
• 1 tablespoon oil
• 1 can coconut milk
• 150 ml vegetable stock
• some curry powder
• salt and pepper
• 1 tablespoon pepper berries, pink or amount to taste

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Instructions

1. Clean and wash the leek and cut into rings. Wash and clean the sugar snap peas and cut in half at an angle. Wash the chicken breast fillets (here opinions differ as to whether or not you should wash poultry beforehand due to the spread of germs), pat dry and cut into bite-sized pieces.
2. Heat the oil in a saucepan and brown the chicken pieces all around. Season with salt and pepper. Add the leek and sugar snap peas, sauté briefly, then pour in the stock and coconut milk and bring to the boil briefly. Season with salt, pepper and curry. Cover and simmer for 8-10 minutes, stirring occasionally. The red berries can be added to the ragout at the end or sprinkled over it when serving.
3. Basmati rice or kritharaki noodles go well with it.
4. Note: Unfortunately I didn`t have any pink pepper berries this time, so my photo for the recipe is without.