INGREDIENTS
300 g jasmine rice
4 SWAP Chicken filets
240 g carrots
250 g zucchini
1 white onion
2 cloves garlic
1 tbsp olive oil
160 g peas (fresh or frozen)
2 tbsp curry powder
400 ml coconut milk
1 bunch fresh coriander
Salt, pepper
DIRECTIONS
1. Cook the rice according to the package instructions. Keep warm.
2. Cut the SWAP filets into cubes. Peel and slice the carrots into rounds. Rinse and cut the zucchini into quarter-rounds. Peel and finely chop the onion and garlic.
3. Heat the olive oil in a large sauté pan. Add the SWAP cubes and cook for 3–4 minutes over medium-high heat. Season with salt and pepper, then set aside.
4. In the same pan, sauté the onion with 1 tbsp olive oil for 2 minutes over medium heat, without browning.
5. Add the carrots, zucchini, peas, and garlic. Sauté for 5 minutes.
6. Add the curry powder and coconut milk. Cover and simmer for 10 minutes, until the sauce thickens.
7. Add the cooked SWAP Chicken cubes, stir, and cook for an additional 2 minutes. Adjust seasoning with salt and pepper.
8. Serve the curry with jasmine rice and garnish with chopped coriander.