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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Pavlova with passion fruit, amaretto, peach and blackberry
Pavlova with passion fruit, amaretto, peach and blackberry
Pistachio panna cotta with strawberries and caramelised chocolate
Pistachio panna cotta with strawberries and caramelised chocolate
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet

Chicken with wok curry sauce, rice and peppers

Chicken with wok curry sauce, rice and peppers
Ingredients for 4 portions
  1. 300g basmati rice
  2. 600g chicken breast
  3. q.s. cornstarch
  4. 200g Roasted Tricolor Pepper Fillets in Sunflower Oil
  5. 250ml coconut milk
  6. 100ml seed oil
  7. q.s. salt
  8. q.s. pepper
Method

  • Take the chicken breast and make it into strips, pass it in a batter of starch and cold water, not sparkling, and fry in seed oil.

  • Once cooked, add the coconut milk and the wok curry sauce.

  • Add salt and pepper and reduce the sauce until is thicken.

  • Serve with boiled basmati rice and hot peppers.

Products in this recipe
Roasted Tricolor Pepper Fillets in Sunflower Oil

Roasted Tricolor Pepper Fillets in Sunflower Oil