African chicken

Ingredients for 4 servings:

• 700 g chicken breast
• 1 bell pepper(s), red
• 1 onion(s)
• 3 garlic cloves
• 1 tbsp curry powder
• 1 tbsp sweet paprika powder
• 200 ml orange juice
• 5 tbsp soy sauce
• 1 small chili pepper(s), dried
• 1 can coconut milk
• 50 g cream
• some salt and pepper
• possibly sauce thickener or flour

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 35 minutes

Marinate the chicken breasts in a bowl with 200 ml orange juice, 5 tbsp soy sauce, the chili pepper (crushed, remove seeds if you prefer less heat), and 3 garlic cloves (sliced). This can be done overnight or, if time is short, a few hours before preparation. Roughly chop the bell peppers and finely dice the onions. Add the onions to a pan with a little oil and sauté briefly. Then add the bell peppers. In the meantime, remove the chicken breasts from the marinade (reserve this for later) and cut into strips. Add them to the pan with the onions and bell peppers and fry. Adjust the heat slightly so the onions don’t blacken. Add the spices and deglaze with the remaining marinade. Simmer for a few minutes, then add the coconut milk and cream. Simmer for about another 5 minutes. I don’t use any other thickening agents, but if you like, you can add a little thickener or flour. Serve with rice or noodles. A delicious and fruity dish with a slight kick.