John Myers
Cooking: Coconut and Chicken Pan, Fruity and Hot
The perfect cooking: coconut and chicken pan, fruity and hot recipe with a picture and simple step-by-step instructions.
- 500 g Fresh chicken breast
- 3 Pointed peppers green
- 1 Peppers yellow
- 1 Zucchini fresh
- 1 Chilli red
- 3 Sugar apricots
- 1 tbsp Seasoning paste
- 1 tsp Curry powder
- 0,5 tsp Crushed red pepper
- Salt
- 150 ml Warm water
- 200 g Coconut cream
- Oil
- Wash the meat, pat dry and cut into bite-sized pieces.
- Peel the bell peppers, remove the seeds and membranes and cut into small pieces. Wash the zucchini, quarter them lengthways and cut into small pieces. Wash the chilli and cut very finely, removing the seeds. Wash the apricots and cut into small pieces.
- Heat the oil in a pan and lightly fry the meat in it.
- Then add the seasoning paste and the spices and sauté briefly. Then pour in water and bring to the boil.
- Now add the vegetables and apricots and stir everything together. Then stir in coconut cream.
- With the lid on, let it simmer gently for 25-30 minutes.
- Meanwhile, prepare the side dish (rice for us).
- Remove the lid, switch off the stove and let it stand for a moment.
- Then place on a plate with the side dish and serve.
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