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Chicken breast fillets with curry

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Ingredients for 4 servings:

  • 4 small chicken breasts
  • 3 tbsp curry
  • 5 shallots
  • 1 red bell pepper(s)
  • 2 cans of coconut milk
  • 1 tsp salt
  • 1 tbsp sugar
  • pepper
  • 2 tbsp lime juice
  • 2 small zucchini, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken Curry

Rub the chicken breasts with the curry powder (they should be thoroughly coated with curry powder). Let it simmer for at least 30 minutes. Lightly sauté the shallots in a little oil, then pour in the coconut milk and bring to a boil. Add the chicken, lime juice, salt, and pepper, and cook for 30 minutes. Thinly slice the bell pepper. Add it to the chicken 10 minutes before the end of the cooking time and open the lid to allow the sauce to reduce slightly. Season to taste. Serve with basmati rice. You can also add 2 small zucchini (sliced) along with the bell pepper strips if you’d like more vegetables.

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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.

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