Chicken and Vegetable Curry

Ingredients for 4 servings:

• 200 g Basmati rice, whole grain
• 600 g chicken (mini steaks)
• 1 tsp, leveled salt
• 2 pinches of cayenne pepper
• 3 tbsp walnut oil
• 500 ml vegetable stock
• 400 ml coconut milk, low-fat
• 1 tbsp curry powder
• ½ tbsp garam masala
• 2 pinches of Thai curry paste
• 500 g broccoli
• 300 g peas, frozen
• 50 g oat flakes, wholegrain

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the rice thoroughly and cook according to the package instructions, then let it rest. Let the frozen peas thaw slightly. In the meantime, clean the meat, cut it into large cubes, and season with salt and cayenne pepper. Fry it in a wok with the oil, then keep warm. Loosen the pan juices with the vegetable stock, add the coconut milk, and stir in the remaining spices. Bring the coconut sauce to a boil. Add the washed broccoli, which has been cut into bite-sized pieces, and cook with the lid on for five minutes. Now add the peas and let the vegetables simmer for another three minutes, then season to taste. Arrange the curry vegetables on flat plates, sprinkling them with the oatmeal to retain their bite. Serve the meat with the rice.