John Myers
Chicken Breast in Coconut Curry Sauce
The perfect chicken breast in coconut curry sauce recipe with a picture and simple step-by-step instructions.
- 4 Chicken breast fillets
- 1 Onion
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 teaspoon Cummin
- 1 teaspoon Coriander seeds
- 1 teaspoon Tamarind paste
- 2 tablespoon Mild curry powder
- 2 Cans Coconut milk
- Sesame oil
- Salt, pepper, sugar
- Food starch
- Salt and pepper the chicken breast fillets. Peel the onion, garlic and ginger and cut into cubes. Crush the cummin and coriander seeds in a mortar.
- Heat some sesame oil in a pan and fry the chicken breast fillets on both sides and then remove. Fry the onion, garlic and ginger cubes in the roasting set and then briefly toast the curry powder and the ground spices.
- Deglaze with coconut milk and a little water and season with tamarind paste, salt, pepper and a little sugar. Thicken with the mixed cornstarch and let the fried chicken breast fillets simmer in it.
- There was also basmati rice.
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