Chicken curry

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 4 onions
• 400 ml coconut milk
• 50 g desiccated coconut
• 2 tbsp oil
• ½ tsp chili flakes (e.g. Pul Biber from the Turkish restaurant)
• 2 tsp turmeric
• 2 tsp coriander powder
• 2 tsp cumin, ground
• 2 tsp curry powder
• 2 tsp lemon juice

Instructions

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

Wash the chicken fillets and trim off any unwanted bits. Then cut the fillets into about 12 bite-sized pieces, preferably smaller than too large. Peel the onions and slice them into rings. Heat a pan without fat. Toast the desiccated coconut without fat until fragrant, but without browning. Set aside. Heat the oil in a saucepan or large frying pan, then add the onions and sauté until translucent. Then add the desiccated coconut, turmeric, and curry powder, and toast briefly. Then add the coconut milk, stir, and season with coriander powder, cumin, and chili flakes. Bring to a boil, then add the lemon juice. Add the chicken to the sauce and simmer with the lid halfway open for about 20-30 minutes, stirring frequently, until the sauce thickens. In the meantime you can prepare the side dish, e.g. rice. It also tastes very good with flatbread or on noodles.