Coconut and pepper curry with rice

Ingredients for 6 servings:

• 3 bell peppers
• 2 cans of coconut milk
• 1 onion(s)
• 1 chili pepper(s)
• chili flakes
• salt and pepper
• curry powder
• Cayenne pepper
• n. B. herbs
• 3 turkey breast fillets or chicken breast, approx. 600 g
• olive oil
• some Cremefine
• 250 g rice

Instructions

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

with or without meat

Wash the meat and pat dry. Cut the poultry into bite-sized pieces and marinate with curry, salt, and pepper. Prepare the peppers, washing and slicing. Preheat a pan with olive oil (or to taste). Add the marinated pieces of meat to hot oil, sear, and reduce the heat after a few minutes. Add the peppers and onions to the meat and simmer gently. Add the coconut milk and a dash of Cremefine. Season the curry to taste, adjusting the seasoning if necessary. Meanwhile, bring the rice to a boil with salt and cook according to the package instructions. Add the rice to the curry. You can omit the meat and cream; in this case, it’s a vegan/vegetarian dish.