Chicken breast and vegetable pan with coconut milk

Ingredients for 4 servings:

• 600 g chicken breast
• 2 cloves garlic
• 1 tbsp olive oil
• 2 pinches of herb pepper
• 1 tsp curry powder
• 1 tsp sweet paprika powder
• 1 tbsp coconut oil
• 3 spring onions
• 1 small head of kohlrabi
• 1 pointed pepper, red
• 2 small carrots
• 250 g mushrooms, brown
• 400 g coconut milk
• ½ tsp sambal oelek

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

slightly spicy

Rinse the chicken breast and pat dry, then cut into strips or cubes. Place in a bowl and press the garlic over it. Season with herb pepper, curry powder, and paprika. Mix with olive oil and let it sit, covered (marinating the meat the day before will make it even more flavorful). In the meantime, wash, trim, and peel the vegetables. Finely slice the spring onions. Set some of the green parts of the spring onions aside. Finely julienne the kohlrabi and carrots. Finely slice the pointed peppers. Brush off any dirt from the mushrooms and finely slice them. Heat the coconut oil in a large pan and fry the marinated meat for 5 minutes, remove and set aside. Now add the prepared vegetables to the pan and sauté over medium heat for about 10 minutes. Stir in the coconut milk and sambal oelek. Return the meat to the pan and simmer for about 5-10 minutes. Finally, season generously with curry and salt and sprinkle with the reserved green parts of the spring onion. Serve with wild rice and salad or any side dish of your choice.