Coconut chicken with Brussels sprouts

Name: Coconut chicken with Brussels sprouts
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 200 g Brussels sprouts; 100 g Chicken filet; 7-10 Tbsp Pepper; 4 TABLESPOONS low-fat milk; 2 TEASPOONS Coconut flake; 1/2 tsp (3 g) Oil; 1 small onion; 1 TEASPOON Curry; 1 tsp (5 g) Flour; 1-2 stem(s) Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
200 g Brussels sprouts
100 g Chicken filet
7-10 Tbsp Pepper
4 TABLESPOONS low-fat milk
2 TEASPOONS Coconut flake
1/2 tsp (3 g) Oil
1 small onion
1 TEASPOON Curry
1 tsp (5 g) Flour
1-2 stem(s) Parsley

Directions

1
Peel and wash the potatoes and cut into large cubes. Cover and cook in little salted water for about 20 minutes. Clean and wash the Brussels sprouts. After about 5 minutes add to the potatoes and cook
2
Wash the meat, dab dry and season with salt and pepper. Spread the meat with 1 tbsp. milk and turn in approx. 1 tsp. grated coconut. Fry in hot oil in a coated pan for 4-5 minutes on each side. Take out
3
Peel and finely chop the onion. Sauté in hot frying fat. Sprinkle with curry and flour and sauté briefly. Stir in 200 ml water and 3 tbsp. milk, bring to the boil and simmer for about 5 minutes. Season to taste
4
Wash and chop the parsley. Drain the vegetables and add to the sauce. Arrange everything. Sprinkle with parsley and garnish with the remaining coconut flakes