Chicken and Vegetables in Peanut Curry Sauce

A family dinner in under 30 minutes!

Takes 20-25 minutes

Makes 6 servings

½ kilo chicken breast fillet

1 pack seasoned breading mix

Oil for pan-frying

2 cloves garlic, chopped

1 onion, chopped

1 tablespoon curry powder

1 big can coconut cream

½ cup water

½ cup peanut butter

5 pieces okra, halved

1 bundle sitaw, sliced

1 red bell pepper, cubed

1. Coat chicken with seasoned breading mix.

2. Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.

3. In a pan, heat some oil then saute garlic and onions. Add curry powder.

4. Pour in the coconut cream, water, and peanut butter. Stir to blend. Bring to a simmer.

5. Add the vegetables and cook until done.

6. Add the chicken and cook until heated through. If the sauce is too thick, add more water. Season to taste.

7. Serve with rice or grilled pita bread.

Each serving: Approximately 464 calories, 32.8 g protein, 29.6 g fat, 9.3 g carbohydrates.