Chicken coconut curry

Name: Chicken coconut curry
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1.5 kg Chicken filet; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 2 TEASPOONS Curry; 1 l clear chicken stock (instant); 100 g Coconut butter; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Coconut chips and coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1.5 kg Chicken filet
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
2 TEASPOONS Curry
1 l clear chicken stock (instant)
100 g Coconut butter
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Coconut chips and coriander

Directions

1
Wash the meat, dab dry and cut into cubes. Heat oil in a pan and fry the meat in it in portions all around for 6-8 minutes. Season with salt and pepper. Remove from the pan and set aside.
2
Peel and finely dice the onions and garlic. Add to the frying fat and fry in it. Dust with curry and let it sweat on. Deglaze with chicken soup and bring to the boil. Add coconut butter and let it melt at low heat while stirring.
3
Thicken a little more with sauce thickener if desired. Season to taste with salt and pepper. Add the chicken cubes and warm them up. Arrange in a bowl and garnish as desired with coconut chips and coriander.
4
Noodles, rice, coconut chips, raisins, sambal oelek, cashew nuts and sesame taste good with it.