Bell peppers are a lovely accompaniment to this dish, adding flavour and colour.
Ingredients for 4 portions
- Chicken 400 g
- Red bell pepper 1
- Green bell pepper 1
- Yellow bell pepper 1
- Garlic cloves 2
- Turmeric 1 tbsp
- Curry powder 1 tbsp
- Extra virgin olive oil 30 g
- Bay leaf
- Coconut milk 100 g
- Vegetable broth 500 cl
- Cumin to taste
- Coriander to taste
- Glass of flour 1
Preparation
Mix the flour with the curry powder and turmeric.
Dice the chicken, roll in flour and curry powder, and sauté with extra virgin olive oil, bay leaf and whole garlic cloves.
Add diced bell peppers and cook for 5 minutes.
Remove the garlic and add coconut milk, vegetable broth and a pinch of cumin.
Put the lid on and simmer for another five minutes.
Season with salt and pepper and serve with rice.
Sprinkle with fresh chopped coriander.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.