Takes: 30 mins
Serves 4
Ingredients:
- 400g chicken breast fillets
- 1 tbsp curry powder
- 2 spring onions, trimmed
- 215g sugar snap peas
- 250g basmati rice
- 2 tsp coconut oil
- 1 tin coconut milk
- 1 big mango, peeled and cubed
FOR THE TOMATO SAMBAL
- 1 small red onion
- 1 tbsp lime juice
- 3 ripe vine tomatoes
- 4 inch piece cucumber
- small handful fresh coriander
Method:
- Cut the chicken into slices then place in a bowl with the curry powder. Mix to coat. Set aside while you slice the spring onions and cut the sugar snaps into 3 diagonal slices.
- Cook the rice.
- Meanwhile, heat the oil in a large frying pan. Add the coated chicken and cook until golden. Add the onions and stir-fry for 1 minute. Stir in the coconut milk, mango, and sugar snaps and simmer for another 5 minutes until thickened slightly. Season.
- For the sambal, cut the onion into cubes; place in a bowl with the lime juice. Cut the tomatoes and cucumber to the same size and chop the coriander. Mix into the bowl; season.
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