Coconut Chicken, Rice and Vegetable One Pot 

INGREDIENTS (Serves 4) 
2 x tablespoons Sunflower Oil 
1 x Large Onion (sliced) 
2 x Cloves of Garlic (Crushed) 
1 ½ tablespoons Korma Curry Paste 
1 x Red Chilli (finely Chopped) 
1 x Small Tin Coconut Cream 
1 x dessert spoon Mango Chutney 
 
3 x Chicken Breasts (diced) 
1 x Orange Pepper (diced) 
1 x Small Courgette (diced) 
1 x small tin Sweetcorn (drained) 
50g Fresh Coriander (chopped) 
1 Pouch of Ready Cooked Basmati Rice 
1 x Lime (squeezed) and Salt and Pepper to taste 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COOKING 
Using a heavy based casserole dish or pan with lid, gently heat the oil and fry the Onions until soft and turning to golden brown.  
 
Add Garlic, Chilli and Curry Paste, cook for a further 2 mins. 
 
Add the Chicken Breasts and fry for 2-3 minutes, stirring to cook evenly. Add Peppers, Courgette and Sweetcorn, stir and cook for 2-3 minutes.  
 
Add Coconut Cream and Mango Chutney and combine everything thoroughly.  
 
Simmer gently for 15 minutes with lid on. Add a little Salt and Pepper to taste. 
 
Finally, add the Rice and stir through, cook for 2 minutes.  
 
Turn off the heat. Top with sprinkling the coriander and squeezing the Lime over the whole pan 
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