Lemon and coconut chicken ragout

Ingredients for 1 servings:

• 180 g chicken breast fillet(s)
• 1 clove(s) garlic, finely chopped
• ½ tsp lemon zest
• 1 tbsp sesame oil or rapeseed oil
• 80 g chicken broth
• 100 g coconut milk
• some chili powder as needed
• 1 tsp sugar
• 100 g cherry tomatoes
• salt and pepper
• some sauce thickener, lighter
• 1 dashes lemon juice if needed

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

an Indian recipe

Cut the chicken breast fillet into small cubes, mix with garlic, chili, and lemon zest, and marinate for an hour. Halve the cherry tomatoes. Heat oil in a pan and sear the meat, seasoning lightly with salt and pepper. Deglaze with coconut milk and chicken stock. Thicken the sauce with the sauce thickener, add the tomatoes, and simmer for 2-3 minutes. Season to taste with sugar, salt, and pepper. If desired, add a squeeze of lemon juice. Serve with turmeric rice.