Tipsy curry chicken pan

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 500 ml coconut milk
• 4 small zucchini
• 1 bunch of spring onions
• 3 large nectarines
• 2 tsp, heaped curry powder, e.g. Madras curry
• 1 piece(s) ginger, approx. golf ball size
• 1 tsp, heaped sea salt
• 1 tsp, levelled red pepper, ground
• 2 small chili peppers
• 3 tbsp brown cane sugar
• Rum, Cuban, e.g. Havana Club
• e.g. chili sauce, hot, e.g. Blair’s Sudden Death

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

fruity spicy – sweet pleasure

The day before, cut the meat into pieces, not too small—more like for goulash. Place it in a sealed Tupperware container or a tightly sealed freezer bag along with a deseeded and finely chopped chili pepper and pour over the rum. Don’t cover the meat completely with rum, but turn the container or bag upside down every now and then to ensure that some of the rum gets onto the meat. Let it sit in the refrigerator for at least 12 hours. Wash the zucchini and dice it. Wash the spring onions and cut them into pieces about 1 cm in size. Peel the ginger and cut it into tiny pieces. Deseed the second chili pepper and chop it very finely. Mix the coconut milk with a dash of rum, curry powder, sea salt, red pepper, chili, and ginger. If you like it very fiery, you can add a drop or two of hot chili sauce. If you like it very spicy, you can also add a little more chili sauce. If you like it, briefly stir the sauce with a hand blender if you don’t want to bite into the pieces of ginger and chili. Place the zucchini and spring onions in a shallow baking dish, arrange the drained meat on top, and pour the sauce over it. The rum from the marinade can also be used to baste the meat, if desired. Cover and bake in a preheated oven at 190°C for about 40 minutes. In the meantime, pit and slice the nectarines. After 40 minutes, scatter the nectarines over the meat and sprinkle with brown cane sugar. Bake uncovered for about 15 minutes at 170°C. The sugar should be nicely caramelized; if you like, you can also add a broiler towards the end of the cooking time. But be careful, don’t leave it unattended, as the sugar burns quickly, leaving everything tasting bitter and burnt. Serve with fluffy jasmine rice or a fresh, white baguette.