Chicken Coconut Cream Curry

4 chicken breast (500g), cooked, sliced
400ml can coconut cream
2 onions, sliced
2 medium carrots (half cooked)
1 1/2 cups sugar snap peas, sliced
1 small capsicum, diced
3 tsp curry powder
1 tsp seaseme oil
3 Tbs chilli sauce
juice of one lemon
1 heaped Tbs cornflour

Fry the onions until cooked, Stir in curry powder. Add coconut cream, veges, chilli sauce, seaseme oil and lemon juice. Mix cornflour with water to make paste. Heat to gentle simmer for about 5mins. Peas need to still have a little crunch. Add water if required. Serve on boiled rice.

Can cook chicken in apricot nectar.