Creamy chicken stir-fry with rice

Cook 150 g rice according to the packet.

Cut 400 g chicken breast into bite-sized pieces. Finely chop 1 medium onion and 2 small garlic, and slice 1 medium red bell pepper into strips.

Heat 1 tbsp rapeseed oil in a wok or large pan and fry the chicken over high heat until golden.

Add the onion, garlic and pepper and fry for another 3–4 minutes.

Stir in 1 tsp curry powder, 200 ml coconut milk and 2 tbsp soy sauce. Simmer for 5 minutes until the sauce thickens.

Serve the wok over the rice.