bungle jungle curry

Serves 2 - 4

what you need:          

2 tablespoons of olive oil
1 small onion, peeled and chopped
2 cloves of garlic, peeled and crushed
2 skinless, free-range chicken breasts
2cm piece of fresh ginger, peeled and grated
1 teaspoon of mild curry powder
1 small sweet potato, peeled and diced
2 carrots, peeled and sliced
250ml coconut milk
1 pouch of Ella's Kitchen Smoothie Fruits - 'The Yellow One'
100ml vegetable stock
125g green beans, trimmed and washed
2 tablespoons of chopped flat leaf parsley

what you need to do:

1. Heat the oil in a large saucepan and add the onion and garlic
2. Fry it for 1 minute, stirring. Cut the chicken breast into bite-size pieces and add them to the pan
3. Fry them for 5 minutes over a medium heat, stirring every now and then until the chicken pieces are golden brown all over
4. Add the ginger and curry powder and cook for further minute, stirring all the time
5. Add the sweet potato and carrot
6. Mix together the coconut milk, Ella's Kitchen Smoothie Fruits - 'The Yellow One' and stock and add it to the pan
7. Mix everything together well and bring the liquid to the boil
8. Leave it to simmer over a low heat for 20 minutes until the sweet potato is soft
9. Add the beans and cook for a further 3 minutes until they are just soft
10. Finally stir in the parsley
11. Serve the curry on a bed of rice

preparation time:    30 minutes

cooking time:          30 minutes