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Chicken curry coconut

updated

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Ingredients for 4 servings:

  • 1 kg chicken breast
  • 1 small onion(s)
  • 3 medium-sized garlic cloves
  • 2 tbsp olive oil
  • 1 pinch of chili powder
  • 1 can coconut milk
  • 1 can of tomatoes, chopped
  • 400 g tomatoes, pureed
  • 4 tbsp soy sauce
  • salt and pepper
  • 4 tbsp, heaped curry powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

easy and fast

Wash the meat and cut into cubes. Heat the olive oil with the curry powder in a wok or pan, then add the chopped onion and garlic. When the onions are translucent, add the meat and fry until well browned. Pour in the coconut milk, chopped tomatoes, and passata, and bring to a boil briefly. Then simmer over low heat for about 30 minutes. Season with chili powder and soy sauce and serve. Serve with rice or glass noodles.

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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.

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