500gms chicken boneless skinless chicken thighs
2 T yellow or red curry paste
1 t cooking oil
2 red or yellow peppers sliced
½ cup canned pineapple pieces (optional)
1 cup basmati rice
½ t cumin seeds
½ t fennel seeds
1 cup coconut cream
½ cup water.(or pineapple juice for a sweeter result)
½ t salt
Pinch pepper
200gms round green beans topped and tailed and cut in half.
2-3 tablespoons of chopped fresh coriander leaves
Preheat oven - Fan Bake or Hot air + MW 180C 200W
Slice chicken into strips and place in bowl or ziplock bag. Add curry paste and massage or mix to coat chicken .
Heat frypan and add chicken, leave in pan just long enough to brown on each side and then remove.
In Microwave safe casserole dish with cover place rice, cumin and fennel seeds, coconut cream, water, salt and pepper.
Add pineapple if using.
Place peppers on top and then chicken.
Cover and cook for 15 minutes.
Add beans and continue cooking for 5 more minutes.
Sprinkle with coriander leaves and serve.
