Chicken curry with coconut milk

Ingredients (serves 4)

• Chicken breast (raw)450 g
• Coconut milk (tinned)200 g
• Green beans (frozen)200 g
• Bell pepper150 g
• Onion100 g
• Rapeseed / sunflower oil10 g
• Rice (dry)200 g

Also: Garlic, ginger, curry powder or paste, lime or lemon juice, coriander, salt

Method

1. Get ready: rinse the rice (200 g). Finely chop the onion, cut the pepper into strips and grate 2 garlic cloves and a small piece of ginger. Cut the chicken into 2–3 cm pieces and wash your hands.
2. Pour 400 ml of water over the rice, season lightly with salt and bring to the boil over high heat (2–3 min). Cover and simmer over low heat for 12–15 min until the water is absorbed.
3. While the rice cooks, heat 1 tbsp oil (10 g) in a frying pan over medium heat. Fry the onion, garlic and ginger for 3 min, add the curry and fry for another 30 s.
4. Add the chicken pieces and fry over medium heat for 5 min, stirring, until white on all sides.
5. Pour in the coconut milk (200 g) and half a glass of water (about 100 ml), and add the frozen beans and the pepper. Bring to the boil (1–2 min) and simmer over low heat for 10 min.
6. Check the chicken: a piece cut open must not be pink inside and the juices should run clear. Season lightly with salt and sprinkle with lime or lemon juice.
7. Serve with the rice, sprinkled with coriander. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.