Smoked paprika & coconut chicken

Ingredients

Serves 1 person

  • 1 chicken breast
  • 2 teaspoons smoked paprika
  • 1 tablespoon oil
  • 2 spring onions, chopped
  • ½ red or yellow or orange pepper
  • 50g mushrooms
  • 1 garlic clove, finely chopped
  • 1 tablespoon freshly grated ginger
  • 150 ml coconut milk
  • 80g bulgar wheat
  • 200ml boiling water
  • 75g frozen peas & broad beans

 

 

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Step by step

  1. Put chicken breast on a plate and add paprika. Rub into the chicken evenly.
  2. Heat the oil in a frying pan and fry the chicken for 2 minutes each side
  3. Add the chopped spring onions, chopped pepper, finely sliced mushrooms, ginger & garlic to the pan and fry for 3-4 minutes.
  4. Season well with salt & pepper.
  5. Add the coconut milk and simmer gently, with a lid on the pan, for 10 minutes. Check that chicken breast is cooked through, if not cook until no pink remains.
  6. Meanwhile, put the bulghur wheat into a pan with 160 ml boiling water.
  7. Cook for 9 minutes, then add peas/broad beans and cook for another 5 minutes until bulghur wheat is fluffy and veg is cooked.
  8. Put bulgar wheat onto a plate, top with the cooked chicken breast and spoon over coconut and veg sauce.