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Curry chicken with coconut

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Ingredients for 3 servings:

  • 1 chicken (soup chicken or 500 g chicken breast)
  • ¾ liter chicken broth or vegetable broth
  • 30 g butter
  • 1 onion(s)
  • 1 tsp curry
  • 1 apple, peeled
  • 30 g flour
  • nutmeg
  • Thyme
  • 3 tbsp cream
  • 50 g desiccated coconut
  • salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Boil the chicken or chicken breast in plenty of water. Finely chop the onion. Grate the apple or finely chop it. Sauté the onion in butter and then add the curry powder. Then add the apple and sauté. Add the flour, stir, and then pour in the stock. Season with salt, nutmeg, pepper, and thyme and cook for 15-20 minutes. Add the coconut flakes and cook briefly. Finally, add the cream. Cut the meat into pieces of any size and fold in. Serve with rice. It tastes best when left to stand for a day and not eaten until the second day.

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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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