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Coconut Chicken Pan

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Coconut Chicken Pan

The perfect coconut chicken pan recipe with a picture and simple step-by-step instructions.

  • 1 pole Leek
  • 1 Red Paprika
  • 4 Carrots
  • 400 g Chicken breast fillet
  • 2 El Oil
  • Salt pepper
  • 0,5 Tl Curry powder
  • 400 ml Coconut milk
  • 100 ml Vegetable broth
  • Sesame
  1. Clean and wash the leeks and peppers. Cut the leek into rings and cut the bell pepper into small cubes. Clean, peel and thinly slice the carrots.
  2. Wash the chicken fillets, pat dry and cut into 1 cm thick slices.
  3. Heat the oil in a large pan. Fry the chicken in it for about 4 minutes. Add vegetables and sauté briefly. Season with salt, pepper and curry powder. Add coconut milk and broth and let everything simmer covered for 5 minutes. Who likes to garnish with sesame seeds. There is also rice
Dinner
European
coconut chicken pan

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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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