Number of persons: 3
Cook the rice according pack instructions. Chop in a food processor 2 chicken breasts with 1 tablespoon korma curry paste until minced. Make small meatballs of it. Bake the chicken meatballs around brown in hot butter. Remove from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1/2 tablespoos korma curry paste until the onion is soft. Add 100 grams halved sugar snap peas and stir fry briefly. Add 200 ml coconutmilk and 300 ml chicken stock. Bring to the boil. Put the chicken meatballs back into the pan with 10 halved cherry tomatoes. Leave to simmer for 10 more minutes over medium heat. Serve with rice. Enjoy!