in Caribbean

Caribbean chicken breast in coconut sauce

updated

Spread the love

Ingredients for 4 servings:

  • 800 g chicken breast
  • 4 pointed peppers, red
  • 1 can chickpeas
  • 1 bunch of spring onions
  • 3 cloves garlic
  • 1 tsp turmeric
  • 1 tsp chili, crushed
  • 30 g ginger, fresh
  • 3 tbsp oil
  • 125 ml chicken broth, from the jar
  • 1 bunch of coriander leaves
  • 425 ml coconut milk
  • 125 g desiccated coconut
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Press the garlic, peel the ginger, and dice it into small pieces. Add oil to a large pan, fry the garlic, ginger, and chili, then add the chicken breast, cut into bite-sized pieces, and fry. Dust the meat with turmeric and sauté it. Add the trimmed bell pepper and leek (approx. 1.5 cm pieces), as well as the canned chickpeas, and pour in the coconut milk. Then add the desiccated coconut and simmer for another 2 minutes. Finally, stir in the chopped coriander and season with salt and pepper. Serve with basmati rice.

Facebook Comments

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.

Carrot soup with star anise

Peach Cocktail