Serves 4 people
Preparation time: 30 minutesCook time: 20 minutes
Ingredients
-
2 Chicken breasts, sliced in half
- 1 teaspoon each of turmeric, ground coriander and cumin
- 1 lime
- Pinch of salt
- 2 courgettes, diced
- 1 onion, diced
- 2 peppers, diced
- 1 x 400ml can of coconut milk
- 1 x 400ml can of chopped tomatoes
- Fresh coriander to garnish
Preparation
- Heat the oven to 180. In a bowl mix together the spices, salt and juice of 1 lime. Divide and spread over the chicken then set aside.
- Take all of the diced vegetables and place them in a 1.9l Pyrex® Cook & Go Glass Dish. Pour over the canned tomatoes and coconut, mix then place the chicken on top.
- Cook for around 30 mins until the chicken is cooked. Remove, garnish with fresh coriander then divide up into Pyrex® Cook & Go Glass Dishes. Store in the fridge or freezer when cooled or simply just pop it in your bag and head to the office!
