What you need:
2 chicken breast
1 can coconut milk
1 handful fresh sweet basil
1 handful fresh coriander
400 g rice
1 red onion
1 small red cabbage
1 green bell pepper
1 tablespoon yellow curry
1 tablespoon paprika
2 cloves garlic
salt and pepper
Cook the rice according to instructions on the bag.
Peel the carrots and cut them into cubes.
Cut the pepper into cubes.
Chop the onion and garlic.
Chop the cabbage into thin strips.
Cut the chicken breasts into small chunks.
Fry chicken, onions and garlic.
Add the curry powder and paprika.
Add and sauté the carrots and bell peppers.
Pour the coconut milk in and chopped fresh basil.
Let it simmer for about 5 minutes.
Turn in the cabbage just before serving.
Add chopped coriander into the cooked rice.