in Recipes

Paprika chicken with curry and coconut

updated

Spread the love

Ingredients for 4 servings:

  • 600 g chicken breast, shredded
  • some spring onions, in rolls
  • 2 large bell peppers, cut into strips
  • 2 tsp curry paste, or more
  • 50 g coconut cream
  • 1 cup of cream
  • Milk, to fill
  • salt and pepper
  • possibly cornstarch, to bind

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick to make and delicious

Brown the chicken in a pan/wok with a little fat and season. Remove and keep warm. Sauté the bell pepper strips in this pan. Add the onions as well. Sauté thoroughly with the curry paste. Return the meat to the pan. Top up with cream, milk if desired. Add coconut cream, and season to taste. If you like, thicken the sauce with a little cornstarch. We serve rice as a side dish. It’s one of my daughter’s favorites.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Paprika chicken with curry and coconut

Nougat Macchiato