John Myers
Coconut and Cinnamon Chicken
The perfect coconut and cinnamon chicken recipe with a picture and simple step-by-step instructions.
- 4 Pc. Chicken breast fillet
- 2 Pc. Garlic cloves chopped
- 2 El Oil
- 2 Pc. Chopped onions
- 2 Pc. Coconuts
- 1 tbsp Chopped parsley
- 1 tbsp Coriander fresh, cut
- 2 Pc. Cloves
- 0,5 tsp Turmeric
- Ground cinnamon
- 30 g Butter
- 30 g Flour
- 250 ml Unsweetened coconut milk
- 1 Pc. Red peppers
- 100 gr Sugar snap
- Salt
- Pepper
- Open coconuts, drain the water, remove the pulp and grate. Fry the chicken breast in a pan in the oil until golden brown, season with salt and pepper. Take the meat out of the pan. Put the desiccated coconut, herbs, onion, garlic, turmeric and cloves as well as 250 ml water into the pan, stir, put the chicken breast back in.
- Let the whole simmer for 5 minutes. Meanwhile preheat the oven to 200 degrees. Put the chicken breast from the pan in a casserole dish, dust both sides with cinnamon and place in the oven.
- Strain the sauce through a fine sieve. Heat the butter in a saucepan, add the flour and make a golden brown roux while stirring. Add the sauce, stirring constantly, and stir in the coconut milk. Season to taste with salt and pepper. Cut the bell pepper into strips and add to the sauce with the snow peas.
- Pour the sauce over the chicken breast fillets and cook in the oven for about 10 minutes. This goes well with rice with black beans.
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