Serves 4

What you will need

1 tablespoon of extra virgin olive oil
4 Skinless Chicken Breasts (250g each fillet)
500g mixed vegetables of choice (choose 4-5) such as carrot, red capsicum, red onion, snow peas, and broccoli
1 small tin of lite coconut milk
1 sachet of Lee Kim Kee Coconut Curry Vegetables sauce
2 cups cooked basmati white rice
3 cloves minced garlic or garlic paste
1-2 tablespoons of Mingle curry powder
2 teaspoons sweet chilli sauce

Method

    1.    Pour olive oil into a medium sized pan on medium-high heat
    2.    Chop chicken breasts into thin slices or cubes and cook until skin is no longer pink before setting aside
    3.    Thinly slice carrot, red onion, capsicum and snow peas and add the pan with small broccoli florets
    4.    Add sachet of coconut curry sauce and tin of coconut milk before mixing thoroughly with vegetables
    5.    Add chicken back into the pan to finish cooking
    6.    Add curry powder and sweet chilli sauce, adjust based on taste preferences
    7.    Whilst this is cooking, bring a pot of water to boil and cook white rice OR use microwavable rice cups
    8.    Ready to serve the rice and curry for a delicious and balanced lunch or dinner!