About this recipe:This is a simple feel-good meal, perfect for midweek. Chicken breasts are pan-fried, then served with stir-fried vegetables in a creamy coconut sauce with a touch of chilli and curry flavour. Serve with rice.
4 chicken breast fillets (about 1kg)
salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
1 large carrot, sliced
75g frozen garden peas, thawed
2 spring onions, sliced
1 fresh green or jalapeno chilli, seeds removed and diced
1 tablespoon finely chopped fresh root ginger
2-3 garlic cloves
300ml coconut milk
50ml chicken stock
1 tablespoon curry powder
1 teaspoon salt
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Rub the chicken breasts with salt and pepper. Heat the oil in a deep frying pan over a high heat and fry the chicken breasts on all sides until they are lightly browned. Remove from pan and set aside.
Place the onions, carrots, peas, spring onions, chilli, ginger and garlic in the same pan and stir fry for about 5 minutes until all the vegetables are soft. Now, add the coconut milk, chicken stock, sultanas, curry and salt and bring to the boil.
Add the chicken, reduce heat and simmer for 20-25 minutes until the chicken is cooked through.