Chicken curry with sugarsnaps

Name: chicken curry with sugarsnaps
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 3 el rapeseed oil; 300 g chicken breast strips natural; 420 ml mild Indian curry sauce; 250 g frozen sugarsnaps; 225 g frozen garden peas; 500 g stir fry rice bag of 500 g; 15 g fresh coriander

Stewed Indian curry with chicken, garden peas and sugarsnaps.

Ingredients

3 el rapeseed oil
300 g chicken breast strips natural
420 ml mild Indian curry sauce
250 g frozen sugarsnaps

225 g frozen garden peas
500 g stir fry rice bag of 500 g
15 g fresh coriander

Directions

Heat 2 tbsp oil in a frying pan and fry the chicken in brown for 3 min.
Add the curry sauce, frozen garden peas and sugarsnaps. Bring to the boil and simmer for 5 minutes on low heat with the lid on the pan.
In the meantime, heat the rest of the oil in a frying pan. Prepare the rice according to the instructions on the package.
Cut the coriander roughly and scoop through the rice. Serve with the chicken mixture.