Method
7 steps
01
Cut the chicken fillet into smaller bite-sized pieces.
02
Heat the olive oil in a large pan and sauté the sliced leek or onion and garlic.
03
Add the bell pepper, broccoli, cauliflower, and sliced carrots. Sauté for a few minutes.
04
Stir in the chicken fillet pieces and continue to sauté until the meat is almost fully cooked.
05
Pour in the coconut milk and curry sauce. Stir well and cook for a good 10 minutes until the flavors combine and the vegetables have softened.
06
Season with salt and pepper to taste if necessary.
07
Serve the curry with cooked basmati rice, a squeeze of fresh lime, and garnish with chopped parsley.
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