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Chicken strips in coconut milk

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Ingredients for 4 servings:

  • 500 g poultry meat, cut into strips
  • 1 tbsp clarified butter
  • 1 can coconut milk (400 ml)
  • 250 ml milk
  • pepper
  • turmeric
  • Paprika powder, hot
  • Ginger from the mill
  • 1 tsp instant chicken bouillon
  • 100 ml water
  • 2 tbsp flour
  • chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Brown the chicken in clarified butter until crispy. Season with pepper (sparingly), turmeric, ginger, and paprika just before cooking. Remove the cooked meat from the pan or pot. Heat the coconut milk and milk (the milk prevents an overly strong coconut flavor, which not everyone likes). Add the chicken stock, bring to a boil, and thicken with the flour, which has been stirred into the water until smooth. Add the meat and season with chili flakes to taste. Rice goes best with this; we only use basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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