John Myers
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Chicken Breast Fillet Goulash with Jacket Potatoes
The perfect chicken breast fillet goulash with jacket potatoes recipe with a picture and simple step-by-step instructions.
Chicken breast fillet goulash:
- 450 g Fresh chicken breast fillet
- 450 g Onions
- 1 Red bell pepper approx. 250 g
- 150 g Mushrooms
- 2 Garlic cloves
- 2 tbsp Oil
- 1 Can Coconut milk 400 ml
- 400 ml Water
- 2 tbsp Tomato paste
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 tsp Sweet paprika
- 2 tsp Hot pepper
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
Jacket potatoes: (For 2 people)
- 500 g Waxy potatoes
- 1 tsp Salt
To serve:
- Parsley stalks for garnish
Chicken breast fillet goulash:
- Clean and wash the chicken breast fillets and cut into cubes. Peel and roughly dice the onions. Clean, core, wash and cut the peppers into diamonds. Clean / brush and quarter the mushrooms. Peel and finely dice the garlic cloves. Heat oil (2 tbsp) in a large, high pan, add the garlic cubes and the chicken breast fillet cubes and fry vigorously. Add the bell pepper and mushroom quarters and fry with them. Deglaze with the coconut milk (400 ml) and pour in water (400 ml). Stir in tomato paste (2 tbsp) and sprinkle with coarse sea salt (23 big pinches), colored pepper (3 big pinches), noble-sweet paprika (2 teaspoons), hot paprika (2 teaspoons), mild curry powder (1 teaspoon) and sambal Season the oelek (1 teaspoon). Let everything simmer for about 25 minutes. The liquid should be reduced by half.
Jacket potatoes: (For 2 people!)
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain and peel off.
To serve:
- Serve the chicken breast fillet goulash with jacket potatoes, garnished with parsley.
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