Coconut Chicken Curry

For 7 people
  • 1,2-1,5 kg Chicken fillet
  • 3-4 EL Oil, salt, pepper
  • 2 medium-sized onions
  • 2 Garlic cloves
  • 2 tablespoons curry, 2-3 tablespoons flour
  • 1 l Broth (s. Recipe
  • spicy Beijing soup) 100 g unsweetened coconut cream (for example from Bamboo Garden or from the Asian shop)
  • for serving: raisins,
  • Coconut chips, Sambal Oelek,
  • Cashew nuts, roasted
  • Sesame and possibly coriander
45 minutes
easy
1.
Wash the meat, pat dry and dice. Fry in portions in the hot oil for 6-8 minutes until golden brown. Season and remove
2.
Peel onions and garlic, dice finely. Braise in the frying fat. Dust with curry and flour and sweat. Deglaze with 1 liter of stock, bring to the boil. Add coconut cream and melt over low heat. Seasoning
3.
Heat the meat in the sauce. Put the raisins, coconut chips, sambal oelek, cashew nuts and sesame seeds into bowls and serve with them. Arrange everything and garnish the curry with coconut chips and coriander if you like
1 person approx:
  • 440 kcal
  • 1840 kJ
  • 42 gProtein
  • 28 g fat
  • 2 g carbohydrates

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