Coconut Chicken Curry with Rice

Bring salted water to a boil in a pot for the rice, according to the package instructions.

Rinse the rice briefly, add to the pot and cook covered over very low heat for about 20 minutes.

Bring the coconut milk and chicken stock to a boil. Rinse the cilantro, shake dry and chop. Add the lemon juice, cilantro, curry powder and sambal oelek to the coconut milk and season with salt and pepper.

Cut the chicken breasts into thin strips. Rinse the bell pepper, cut in half, remove the seeds and dice.

Heat some butter in a pan. Brown the chicken breast strips, add the diced bell pepper and cook over medium heat. Pour in the coconut milk mixture and simmer for about 10 minutes. Season with salt and pepper to taste.