Recipe: Pink Curry

Ingredients

• 1 chicken breast per person
• 1 red pepper
• Curry powder
• Chili and garlic sauce
• Garlic (fresh or sauce)
• Sliced courgette
• 1 small carton of coconut milk
• 75g of rice per person
• Cooking oil

Method

1. Measure out rice and put in saucepan
2. Boil enough water in a kettle to cover the rice. When boiled add to the rice in the saucepan.
3. Set the rice on the hob at the lowest heat and leave to cook. Keep checking it so that it doesn't stick to the pan - make sure there is plenty of water in the pan.
4. Heat oil in pan. Chop chicken into pieces and fry in oil.
5. Slice and add courgettes and pepper. Fry with chicken in pan.
6. Add curry powder to taste and stir in to chicken mix.
7. Add garlic sauce and chili sauce to taste. Stir, and simmer for a few minutes.
8. Add the carton of coconut milk and leave to cook on a low heat for about 10-15 minutes, or until the chicken is cooked through.
9. Check rice to see if it is cooked.
10. When chicken and rice are ready, drain rice and serve with the curry.
11. Eat!