Chicken slices in coconut sauce with rambutan

Name: Chicken slices in coconut sauce with rambutan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Federation Spring onions; 200 g Rambutan or lychee; 4 (120 g each) Chicken filets; 7-10 Tbsp Salt; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Pepper; 1 can(s) (400 ml) Coconut milk; 2 TABLESPOONS Mango chutney

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Federation Spring onions
200 g Rambutan or lychee
4 (120 g each) Chicken filets
7-10 Tbsp Salt
1 TABLESPOON Sunflower oil
7-10 Tbsp Pepper
1 can(s) (400 ml) Coconut milk
2 TABLESPOONS Mango chutney

Directions

1
Clean, wash and slice the spring onions diagonally. Peel and halve the rambutan and remove the core. Wash, salt and cut the meat into thirds. Heat oil in a pan.
2
Sauté spring onions for about 1 minute, season with salt and pepper and remove. Fry the meat for about 4 minutes while turning in the frying fat. Take out, pour coconut milk into the pan, bring to the boil and loosen the frying set.
3
Season the sauce with mango chutney, salt and pepper. Heat the rambutan in the sauce. Arrange sauce, meat and spring onions in plates. Serve with rice.