Chicken strips in coconut-chilli sauce

Name: Chicken strips in coconut-chilli sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Aubergine (approx. 300 g); 1 can(s) (580 ml) whole; 7-10 Tbsp Bamboo Shoots; 1 medium onion; 400 g Chicken filet; 1-2 red chillies; 2 TABLESPOONS oil, salt, white pepper; 100 g Whipped cream; 1 can(s) (400 ml) unsweetened coconut milk; 1 tsp (5 g) Cornstarch; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander green and red chilli

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Aubergine (approx. 300 g)
1 can(s) (580 ml) whole
7-10 Tbsp Bamboo Shoots
1 medium onion
400 g Chicken filet
1-2 red chillies
2 TABLESPOONS oil, salt, white pepper
100 g Whipped cream
1 can(s) (400 ml) unsweetened coconut milk
1 tsp (5 g) Cornstarch
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander green and red chilli

Directions

1
Clean, wash and cut the aubergine into strips. Drain the bamboo shoots. Halve lengthwise and cut into thin slices. Peel and chop onion
2
Wash the chicken filet, pat dry and cut into strips. Clean and wash the chillies. Score lengthwise, remove seeds and cut finely. Heat 1 tablespoon of oil in a large pan. Fry the meat in it while turning. Season with salt and pepper. Take out
3
Heat 1 tablespoon of oil in the frying fat. Sauté the onion, eggplant, bamboo and chillies in it, turning frequently. Add meat again. Deglaze with cream and coconut milk, bring to the boil
4
Stir starch and 1 tablespoon of water until smooth. Stir into the sauce, bring to the boil briefly. Season to taste with salt and coriander. Serve, garnish. Serving: Rice