John Myers
Chicken Coconut Curry with Basmati Rice
The perfect chicken coconut curry with basmati rice recipe with a picture and simple step-by-step instructions.
- 200 g Sugar snap peas or king sugar peas
- 1 piece Zucchini
- 1 Little ones Onion
- 3 piece Chicken breast fillets
- 1 bunch Parsley
- 1 Can Apricots
- 1 shot Hot pepper pulp
- 3 tbsp Curry paste
- 400 ml Coconut milk creamy from a can
- Curry, salt and pepper to taste
- Basmati rice for 3 servings
- Boil the rice and in the meantime chop the onion, cut the meat into bite-sized pieces, chop the parsley, dice the zucchini and chop the sugar snap peas and cut the apricots into bite-sized pieces. Pour the liquid away from the apricots.
- Now fry the onion, then add the meat and fry until done, gradually adding the zucchini and the snow peas. Then add the paprika pulp and the curry paste, pour a little water, so that a sauce-like consistency is created.
- Now add the apricots and the parsley, simmer for about 5 minutes and then season with curry, salt and pepper. Then add the coconut milk and simmer for another 3 minutes while stirring.
- Arrange the rice with the sauce and serve. This goes well with naan breads or chapatis.
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