Chicken in curry coconut sauce

Name: chicken in curry coconut sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 business suit Indian Chicken Korma; 450 ml tap water; 350 g chicken breast cubes; 300 g basmati rice; 500 g waspene; 75 g raisins; 3 el sunflower oil; 300 g fine frozen garden peas

Indian chicken in coconut curry with carrots and peas.

Ingredients

Directions

Mix the marinad mix (out of pack) with the water and marinate the chicken fillet for about 15 min.
Boil the rice according to the instructions on the package. Boil the carrot in about 12 minutes. Meanwhile, the raisins in hot water.
Heat the oil in the frying pan. Fry the chicken around brown in about 3 minutes. Prepare the peas according to the instructions on the package.
Add the water and the sauce mix (from the pack) to the chicken mixture. Bring to the boil while stirring and simmer gently for about 5 minutes.
Add the raisins and cooked carrots the last minute. Mix the rice and peas.
Season with salt and pepper. Serve the chicken korma with the rice mixture.