- 2 tbsp. olive oil
- 2 tsp. ginger
- 2 garlic cloves
- 40 g bulb onion
- 1 lemongrass
- 40 g cilantro
- 1 lime
- 1 sweet pepper
- 6 tbsp. sweet corn
- 2 tsp. curry powder for chicken
- 200 g chicken fi llet
- 520 g Veres bell pepper spread
- 200 g cooked basmati rice
- salt to taste
Chop garlic, onion, lemongrass, cilantro, sweet pepper and cut chicken fillet.
Heat the olive oil in a frying pan on little heat. Place onion, ginger, garlic and sweet pepper into a frying pan. Add chicken fillet and cook for 2 minutes.
Add Veres bell pepper spread, lemongrass, curry powder, salt,corn, pour lime juice, close by lid and stew for 40 minutes.
Strew with parmesan. Enjoy with cooked basmati rice.