Paprika and onion chicken breast with coconut milk

Ingredients for 4 servings:

• 4 chicken breast fillets
• 600 g red pointed peppers (4 – 6 pieces)
• 2 m.-sized onion(s)
• 3 tomatoes
• 400 ml coconut milk
• 200 ml cream
• 1 tbsp tomato paste
• 1 tbsp ketchup
• 1 tbsp mayonnaise
• 3 tbsp soy sauce
• ½ tsp chili flakes
• 1 pinch of sweet paprika powder
• 1 pinch of hot paprika powder
• 200 g grated cheese (Emmental or Gouda)
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

great for preparing for birthdays or celebrations

Halve the pointed peppers lengthwise and trim. Then cut the halves crosswise into strips approximately 5 cm long and 2 mm wide. Halve the onions and then also cut into strips approximately 3 mm wide. Slice the tomatoes. Mix the pointed peppers with the onions and spread evenly in a baking dish. Now arrange the tomato slices on top. Clean the chicken breast fillets, halve them and spread evenly over the bed of vegetables in the baking dish. Now mix the coconut milk, cream, tomato paste, ketchup, mayonnaise, soy sauce, chili flakes and paprika in a bowl to make a sauce. Season well with salt and pepper. Pour the sauce over the meat in the baking dish. Cover everything with the grated cheese. Bake for 40 minutes at 180 degrees fan-assisted oven. Serve with rice or pasta.