Chicken in coconut milk

Ingredients for 4 servings:

• 1 chicken or chicken parts
• salt and pepper
• 4 tbsp oil or clarified butter
• 2 cloves garlic
• 4 onions
• 2 bell peppers
• 1 apple
• 1 can coconut milk
• 1 lemon(s), the juice
• 3 tsp curry
• 1 cup of sweet cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 200 degrees Celsius. Skin the chicken, trim any fat, cut into 4 pieces, season with salt and pepper, and brown in oil on all sides in an ovenproof pot. Cook in the oven for about 30 minutes. In the meantime, slice the onions, cut the bell peppers into 3-4 cm square pieces, peel the apple, remove the core, and cut into small cubes. Chop the garlic or crush it with salt in a mortar and pestle. When the chicken is cooked, remove the pieces and keep warm. Sauté the onions in the frying fat until translucent, add the garlic, apple, paprika, lemon juice, and curry powder, and fry for a few minutes. Add the coconut milk and cream, season with salt and pepper, simmer for 15 minutes, and season to taste. Serve the chicken with the vegetables. Rice is delicious with it (see my recipe: Rice, How It Always Turns Out). Alternatives: You can also use chicken thighs. It also tastes good if the housewife removes the cooked meat from the bones, cuts it into bite-sized pieces, and mixes it with the prepared vegetable mixture. If you don’t have coconut milk at home, you can alternatively blanch 100g of desiccated coconut with 3/8 liter of hot water, let it steep for 10 minutes, and then strain the mixture. Discard the desiccated coconut and use the liquid. Soy cream can also be used instead of sweet cream.