Summary

Ingredients

• 700 g chicken breast
• 1 red pepper (s)
• 1 onion (s)
• 3 clove (s) garlic
• 1 tablespoon curry powder
• 1 tablespoon paprika powder, noble sweet
• 200 ml orange juice
• 5 tablespoon soy sauce
• 1 small chilli pepper (s), dried
• 1 can coconut milk
• 50 g cream
• some salt and pepper
• possibly sauce thickener, or flour

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Instructions

1. Slice 3 garlic cloves. In a bowl, combine 700 g chicken breasts with 200 ml orange juice, 5 tablespoons soy sauce, and the sliced garlic. Refrigerate for 4-12 hours, or overnight.
2. Chop 1 red pepper into large pieces. Chop 1 onion into fine cubes.
3. Heat a small amount of oil in a large pan over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
4. Add red pepper pieces to the pan and cook for 2-3 minutes.
5. Remove chicken from marinade and reserve the liquid. Cut chicken into strips. Add to the pan and cook on medium to medium-high heat for 6-8 minutes, stirring occasionally, until chicken reaches an internal temperature of 74°C (165°F).
6. Add 1 tablespoon curry powder and 1 tablespoon paprika powder to the pan. Stir well. Add the dried chilli pepper and pour in the reserved marinade. Simmer for 3-5 minutes.
7. Pour in 1 can coconut milk and 50 g cream. Simmer for 5 minutes.
8. If desired, stir in sauce thickener or flour to reach desired consistency. Season with salt and pepper to taste. Serve with rice or noodles.