Curry chicken with coconut milk

Ingredients for 4 servings:

• 3 chicken breasts
• 2 bags of Basmati
• 3 bell peppers, red and yellow
• 1 bunch of spring onions
• 3 medium carrots
• 1 broccoli
• 2 tbsp vegetable broth
• 1 can coconut milk, 400 ml
• 1 jar curry paste (tikka), mild or hot
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in plenty of boiling salted water. Wash the chicken breasts, cut into pieces, and fry in a little oil. Finely slice the bell peppers. Cut the spring onions into small rings and use a paring knife to slice the carrots into long, thin slices, as if peeling a potato. Cook the broccoli florets in the water for about 8 minutes. Now add a little water and vegetable stock to the chicken and simmer for a few minutes. Add the spring onions and bell peppers, then add the coconut milk and curry paste. Add the broccoli florets and simmer for 5-10 minutes. Finally, add the carrot wedges and simmer for another 1-2 minutes. Serve the curry chicken with the rice. It also tastes great reheated the next day.