Ingredients
Beans | 100g |
Chicken Breast | 250g |
Rice | 250g |
chopped tomatoes | 200g |
Onions | 70g |
coconut cream | 200g |
From your pantry
Curry Powder
Butter
Oil
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve
1. Add the rice to a small pot or rice cooker with double the amount of water (4cups)
2. Dice onion and add with oil to a large saucepan with one teaspoon of curry spice at medium heat until soft and see through
3. Add 1 can of tomatoes and cook until the mixture seems dry and sticks to the pan
4. Add 1 tablespoon butter, the coconut cream add two teaspoons of vegetable stock and 1 cup of water
5. Bring to a simmer. then add the chicken chunks and 2 teaspoons of curry powder
Mix the butter through the sauce and continue to cook the chicken.
6. Cook green beans in a pot of boiling water for 2-3 minutes until the beans are soft but still have a snap to them
7. Serve