Curry coconut strips

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 bell peppers, yellow
• 250 ml vegetable stock
• 300 ml coconut milk, unsweetened
• 2 tbsp flour
• 3 tsp curry powder
• ½ tsp salt
• some pepper
• some olive oil for frying

Instructions

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

Versatile, delicious and quick to make!

First, wash the bell peppers and slice them into thin strips. Wash the chicken breast fillet, pat it dry, and also slice it into strips. Place the meat strips in a bowl, season with salt and pepper, and toss with the flour so that all pieces of meat are coated on all sides. Brown the meat in olive oil, add the bell pepper strips, and cook briefly. Now add the curry powder and toast briefly. Deglaze the meat with the vegetable stock and coconut milk and simmer on low heat for about 15-20 minutes, stirring occasionally. The meat will be beautifully tender, and the sauce will become creamy depending on the cooking time. Of course, you can substitute the bell peppers with other vegetables. In the meantime, cook basmati rice as a side dish. Noodles also go well with this dish.