John Myers
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Chicken Curry – Chicken Breast Fillet in Coconut Sauce
The perfect chicken curry – chicken breast fillet in coconut sauce recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken breast fillets
- 1 piece Sweet red peppers fresh
- 2 piece Zuccini
- 1 piece Fresh ginger
- 2 piece Spring onion
- 2 piece Charlotte
- 2 teaspoon Asian wok spice
- 2 teaspoon Mango chutney
- Peanut oil
- Sesame oil, fish sauce
- Chili salt, salt
- Ground turmeric spice
- 1 Can Coconut milk
preparation
- Halve the zucini and scrape out the pulp with a spoon. Cut the zucchini and the peppers into strips and then into small cubes, cut the spring onions into pieces, the Charlotten and the ginger very small. Rinse the chicken, pat dry and cut into strips, then drizzle with fish sauce, mix and mix with sesame oil.
preparation
- Put the peanut oil in the wok and add the ginger and the Charlotten. Sauté briefly and stir. Then add the peppers, stir in. Then stir in the zucchini and spring onions, stir in 1 teaspoon of wok spices (or a curry spice). Possibly add a little water so that nothing burns. Then add salt and stir in the mango chutney and coconut milk, add 1 teaspoon wok spice again and sprinkle with turmeric and stir in.
- Add the chicken, stir in and bring to the boil, then turn down the heat and let everything cook. Finally, season with chilli salt.
- Cook basmati rice as a side dish.
- The meat remains very tender. It is essential to buy good coconut milk for the sauce, with no additives. I can recommend the one I bought (see photo), it is the best variety because it is very creamy. So you don’t need flour to thicken the sauce.
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