Cuban chicken curry

Ingredients for 4 servings:

• 1 can coconut milk, regular or light, approx. 400 ml
• 200 ml milk
• 3 tbsp ketchup
• 2 tbsp curry powder
• Salt
• 500 g poultry meat, pre-seasoned
• 1 large onion(s)
• 1 bunch soup vegetables, large
• 100 g peas, frozen or from a can
• e.g. cream

Instructions

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

tender, juicy poultry with vegetables in creamy curry – coconut milk cream

Place the first four ingredients in a pot, stir, season with salt, and bring to a boil. Remove from the heat. Cut the meat into approximately 6-7 pieces. Peel the onion and slice into 2-3 mm thick rings. Clean the soup vegetables and cut into pieces or rings. Add the meat, onions, soup vegetables, and peas to the curry coconut milk and simmer uncovered for approximately 15 minutes. Cover the pot and simmer gently for another 15 minutes. Add approximately 100 ml of cream, if desired (in this case, cook for another 5 minutes over medium heat). This dish tastes great with rice or waxy potatoes. You can also serve it with a green salad as a side dish.