Chicken curry

Serves : 4

Preparation time : 10 minutes

Cooking time : 45 minutes

INGREDIENTS

• 4 chicken breasts, cubed
• 60 ml (4 tablespoons) canola oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 30 ml (2 tbsp.) fresh ginger, grated
• 60 ml (4 tbsp.) Madras curry powder
• 750 ml (3 cups) chicken broth
• 500 ml (2 cups) carrot, sliced
• 1 red bell pepper, brunoise
• 250 ml (1 cup) coconut milk
• 250 ml (1 cup) peas
• 15 ml (1 tbsp.) brown sugar
• 30 ml (2 tbsp.) rice vinegar (or white vinegar)
• 2 limes, juice removed
• 4 portions cooked rice
• Salt and pepper to taste

PREPARATION

1. In a hot saucepan, brown the chicken in the oil for 2 minutes.
2. Add garlic, onion, ginger and curry powder and brown for 2 minutes.
3. Add the stock, carrots and red bell pepper and cook over medium heat for 30 minutes.
4. Add the coconut milk, peas, brown sugar, vinegar and lime juice and cook for 5 minutes. Check seasoning.
5. Serve with rice.