Indian chicken curry with vegetables and basmati rice

Bring a generous pot of water to the boil. When the water boils, add the rice and possibly some salt.

Bring back to the boil and cook covered in 8 min. Over low heat. Drain and leave covered until used.

Meanwhile, halve the carrots in the length.

Sprinkle the chicken breast cubes with pepper and salt. Heat the oil in the frying pan and fry the chicken for 3 min.

Wash the tomatoes and cut into wedges. Add the carrots, tomato, coconut milk and curry paste to the chicken and bring to the boil while stirring.

Season with pepper and salt. Leave to cook on medium heat for 15 min. Without lid on the pan.

Stir occasionally. Add the snow peas for the last 2 minutes.

Spoon the rice and the curry into deep plates and serve.