Stir-fry chicken with coconut rice and mango chutney

Name: stir-fry chicken with coconut rice and mango chutney
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g basmati rice pack of 1 kg; 800 ml water; 400 ml coconut milk; 1 onion; 360 g chicken breast; 2 tl curry powder; 2 tl cumin (djinten); 3 el sunflower oil; 600 g cabbage bag a 300 g; 4 el Mango Chutney; 100 g pappadum natural

Stir-fry chicken with onion, curry, cumin, pointed cabbage and mango chutney. Served with rice and pappadums.

Ingredients

Directions

Bring the coconut milk and the water to the boil, then add the basmati rice and follow the instructions on the package. Peel and chop the onion and cut the chicken into cubes. Mix the chicken pieces with curry powder, cumin, pepper, salt and chips.
Heat the oil in a stir frying pan and transfer the chicken mixture. Add the pointed cabbage to the wok, scoop and add a dash of water. Stir in the mango chutney and warm through.
Heat the pappadums one by one for 1 minute in the microwave at its highest setting. Serve the rice with a generous scoop of chicken / casserole on it. Spoon the rest of the chutney over and add the pappadum.