Coconut Chicken Curry

Name: Coconut Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1.2-1.5 kg Chicken filet; 3-4 Tbsp oil, salt, pepper; 2 medium-sized onions; 2 Garlic cloves; 2 TABLESPOONS curry, 2 à 3 cuillères à soupe de farine; 1 l Broth (see recipe; 7-10 Tbsp hot Peking soup) 100 g unsweetened coconut cream (for example from Bamboo Garden or from the Asia shop); 7-10 Tbsp to dress: Raisins,; 7-10 Tbsp Coconut chips, Sambal Oelek,; 7-10 Tbsp Cashew nuts, roasted; 7-10 Tbsp Sesame and possibly coriander

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1.2-1.5 kg Chicken filet
3-4 Tbsp oil, salt, pepper
2 medium-sized onions
2 Garlic cloves
2 TABLESPOONS curry, 2 à 3 cuillères à soupe de farine
1 l Broth (see recipe
7-10 Tbsp hot Peking soup) 100 g unsweetened coconut cream (for example from Bamboo Garden or from the Asia shop)
7-10 Tbsp to dress: Raisins,
7-10 Tbsp Coconut chips, Sambal Oelek,
7-10 Tbsp Cashew nuts, roasted
7-10 Tbsp Sesame and possibly coriander

Directions

1
Wash the meat, dab dry and chop finely. Fry them in hot oil for 6-8 minutes until golden brown. Season and take out
2
Peel and finely dice the onions and garlic. Sauté in frying fat. Dust with curry and flour and sweat it on. Deglaze with 1 l stock, bring to the boil. Add coconut cream and melt at low heat. Seasoning
3
Heat the meat in the sauce. Fill raisins, coconut chips, sambal oelek, cashew nuts and sesame seeds into small bowls and serve with it. Arrange everything and garnish the curry with coconut chips and coriander as desired

Nutrition Facts

KCAL
440 kcal

CARBS
2 g

FATS
28 g

PROTEINS
42 g

Coconut Chicken Curry

Ingredients

Directions

Nutrition Facts

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