Chicken in coconut sauce with broccoli

Ingredients for 2 servings:

• 800 g broccoli
• 400 g chicken breast
• 1 tbsp rapeseed oil
• 1 can of creamy coconut milk (160 ml)
• 200 g sour cream
• 100 ml milk, 1.5%
• 1 tbsp peanut butter
• 20 g desiccated coconut
• 20 g almond flakes
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the broccoli and cook in salted water for about 10 minutes until al dente, then plunge into ice water and plunge into a pan. Rinse the chicken breast in cold water, pat dry, cut into strips, and sear in rapeseed oil in a wok or deep frying pan for a good 10 minutes. Remove the meat and set aside. Pour in the coconut milk and milk from the pan juices, then stir in the peanut butter and desiccated coconut and simmer briefly. Reduce the heat to low, and once the sauce has slowed to a boil, stir in the sour cream. Heat gently, but do not boil, as otherwise the cream will curdle! Finally, fold in the cooked broccoli and chicken breast, season well with salt and pepper, and let stand for about 3 minutes. Just before serving, sprinkle with 20g of toasted flaked almonds. This makes two very generous portions. If you want to serve it as a side dish, you’ll probably end up with three.