Chicken in spicy coconut sauce

Ingredients for 4 servings:

• 4 chicken breast fillets
• 6 tbsp oil
• 2 large onions, quartered and sliced
• 3 cloves garlic, pressed
• Ginger, 3.5 cm, finely chopped
• 2 chili peppers, green, pitted and chopped
• 350 g mushrooms, sliced
• 2 tsp curry paste, medium or hot as desired
• 2 tsp coriander, ground
• ½ tsp cinnamon
• 3 tbsp sesame seeds
• 250 g tomatoes, deseeded and chopped
• 400 ml coconut milk
• Salt
• 200 ml chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast into 3 pieces and fry in a pan with oil until golden brown all over. Then set aside. Heat the remaining oil and add the onions, garlic, ginger, chili, mushrooms, curry paste, spices, and sesame seeds to the pan. Simmer gently for about 3 to 4 minutes, stirring occasionally. Then add the chicken stock, coconut milk, and tomatoes. Season with salt and bring to a boil briefly. Reduce the heat, add the chicken breast, and simmer uncovered for about 10 minutes, until the meat is tender and the sauce has thickened.