Chicken curry with rice

Ingredients

• 150 gChicken breast
• 70 gRice, dry weight
• 100 mlCoconut milk
• 100 gPeppers
• 30 gOnion
• 10 gOlive oil (1 tbsp)
• Curry powder, salt, pepper, garlic
• 10 gCoriander
• 15 gLime (½ piece)

How to make it

1. Cook the rice as it says on the packet.
2. Dice the chicken, cut the onion and pepper into strips.
3. Heat the oil, soften the onion and garlic for two minutes, add the chicken and brown it all over.
4. Add the pepper and a heaped teaspoon of curry powder and toast it for a minute. Pour in the coconut milk and simmer gently for ten minutes. Season with salt and pepper and serve with the rice.
5. Finish with coriander and a squeeze of lime.

One tip

The curry powder has to toast in the pan before the coconut milk goes in. Stirred in raw it tastes dusty.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.