Chicken in coconut curry sauce

Ingredients for 4 servings:

• 4 chicken fillets
• 4 spring onions
• 200 ml coconut milk
• 100 ml chicken stock
• 50 ml orange juice
• 2 tbsp honey
• 2 pinches of ground saffron
• 3 tbsp mustard
• salt and pepper
• 2 oranges
• curry
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the chicken breast fillets and pat dry with a paper towel. Season with salt, pepper, and curry powder. Heat cooking oil in a pan. Fry the chicken breast fillets, remove, and keep warm. For the sauce, trim, wash, and diagonally slice the spring onions. Sauté the spring onions in the same oil used to fry the chicken breast fillets. Pour in the coconut milk and stock and bring to a boil. Refine the sauce with orange juice, honey, saffron, and mustard. Finally, season with salt, pepper, and curry powder. If desired, thicken the sauce with a light sauce thickener. Peel the oranges, remove the white pith, and cut the flesh into thin slices. Add the fillets to the sauce and heat briefly. Serve with rice, garnished with chopped pistachios.