For chicken curry
• 1kg skinless chicken thigh fillets, cut into large cubes
• 1 COOK at HOME cooking sauce for Curry Roast Chicken
For fried rice with vegetables
• 500g boiled basmati rice
• 20ml olive oil (about 1 ½ tablespoon)
• 2 bell peppers in sticks
• 2-3 spring onions cut into slices
• 1 green apple in sticks
• ½ bunch of fresh coriander, finely chopped
• 1 tablespoon coconut milk (optional)
For chicken curry
1. Preheat the oven to 180° C.
2. In a roasting pan, place the chicken fillets.
3. Pour over the entire COOK at HOME cooking sauce and spread it, so it covers all the chicken pieces.
4. Roast for 45-50 minutes until the chicken is cooked.
For fried rice with vegetables
1. In a skillet, sauté over high heat the spring onions and the peppers.
2. Add the rice, sauté and boil for 15 minutes with a little water.
3. Remove from the heat and add the apple and coriander.
Serving suggestion
Serve the chicken with the curry sauce on a deep plate and sprinkle with the remaining spring onions (the green part).
Serve the rice on another plate.
For chicken curry
• 1kg skinless chicken thigh fillets, cut into large cubes
• 1 COOK at HOME cooking sauce for Curry Roast Chicken
For fried rice with vegetables
• 500g boiled basmati rice
• 20ml olive oil (about 1 ½ tablespoon)
• 2 bell peppers in sticks
• 2-3 spring onions cut into slices
• 1 green apple in sticks
• ½ bunch of fresh coriander, finely chopped
• 1 tablespoon coconut milk (optional)
