EXPRESS CHICKEN CURRY
Portions : 4 - Preparation time : 15 minutes - Cooking time : 25 minutes
Ingredients
- 3 boneless, skinless chicken breasts, cut into strips
- 60 ml (4 tablespoons) olive oil
- 30 ml (2 tbsp.) red curry paste
- 250 ml (1 cup) red bell pepper, in strips
- 250 ml (1 cup) green bell pepper, in strips
- 250 ml (1 cup) red onion, thinly sliced
- 30 mL (2 tbsp.) honey
- 45 ml (3 tbsp.) ginger, chopped
- 3 garlic cloves, chopped
- 250 ml (1 cup) pineapple, cubed
- 500 ml (2 cups) cherry tomatoes
- 500 ml (2 cups) chicken broth
- 500 ml (2 cups) coconut milk
- 2 limes, juice
- 60 ml (4 tbsp.) Thai basil leaves, chopped
- 60 ml (4 tbsp.) coriander leaves, chopped
- Salt and pepper to taste
- 4 portions cooked jasmine rice
Preparation
- In a hot skillet, brown chicken strips in a little oil, 3 to 4 minutes.
- Add curry paste and stir.
- Add peppers and onion and cook for a further 3 minutes.
- Add honey, ginger, garlic, pineapple cubes, cherry tomatoes, stock, coconut milk, lime juice and simmer for 15 minutes.
- Sprinkle with basil and coriander and serve with rice.
