Curried chicken with rice

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 1 tablespoon(s) olive oil
• 6  spring onions, sliced
• 5cm (2in) piece fresh ginger, grated
• 2  celery stalks, chopped
• 4  x 125g skinless chicken breasts, sliced lengthways
• 1-2tbsp medium curry paste (we used Bart Medium Moglai paste)
• 400 gram(s) can reduced-fat coconut milk
• 150 ml (¼ pint) hot chicken stock
• 250 gram(s) purple sprouting broccoli, chopped into florets

Method

1. Heat the oil in a large pan and fry the spring onions, ginger and celery for 5min.
2. Add the chicken and curry paste and fry for 5min until golden. Add the coconut milk and chicken stock and stir. Bring to the boil, then simmer for 10-12min, stirring occasionally, until the chicken is cooked.
3. Add the broccoli and simmer for a further 2min until the broccoli is tender.

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