CHICKEN WITH WOK CURRY SAUCE, RICE AND PEPPERS

Ingredients for 4 portions

300g basmati rice
600g chicken breast
q.s. cornstarch
100g Wiberg wok curry sauce
200g Demeytra pepper fillets
250ml coconut milk
100ml seed oil
q.s. salt and 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 reduece the sauce until is thicken. Serve with boiled basmati rice and hot peppers.