About this recipe:This dish is super easy and lower in fat too!
385g dry jasmine rice
675g skinless, boneless chicken breast fillets - cubed
1 tablespoon curry powder
275g asparagus, cut into 2.5cm pieces
50g shredded carrots
100g chopped spring onions
1 (400g) tin coconut milk
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Method Prep:10min › Cook:20min › Ready in:30min
In a 2 litre saucepan, combine water and rice. Cover, and bring to the boil over high heat. Reduce heat, and simmer for 20 minutes.
In a medium size bowl, combine the chicken and curry powder, and toss to coat.
Coat a large nonstick frying pan lightly with oil. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, mange-tout, carrots and spring onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.