Chicken – Coconut – Strips

Ingredients for 4 servings:

• 4 chicken breast fillets
• salt and pepper
• 1 clove(s) garlic
• 2 stalks of lemongrass
• 1 piri-piri, pitted, chopped
• 1 tbsp butter
• 1 tbsp sesame oil
• ½ lemon(s)
• 400 ml coconut milk

Instructions

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

Dice the meat, spread it out on a chopping board, and season with salt and pepper. Halve the lemongrass stalks lengthwise. Heat butter and sesame oil in a pan and brown the meat until well browned. Remove from the pan and keep warm. Add the chopped garlic, piri-piri pod, and lemongrass and fry briefly. Slice the lemon half, then quarter each lemon (use less lemon to taste) and add it to the pan with the coconut milk. Simmer for about 10 minutes over low heat. Remove the lemongrass and add the meat back in. Bring to a boil briefly. Season with salt and pepper.