Caribbean Coconut Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 160 g rice, dry
- 1 teaspoon desiccated coconut
- 480 g chicken breast fillet (s)
- 2 leeks
- 1 teaspoon vegetable oil
- 1 teaspoon ginger, grated
- salt
- pepper
- Curry powder
- 150 ml coconut milk (concentrate) for boiling
- 6 slices pineapple (can), unsweetened
- sweetener, more liquid
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet and mix in the coconut flakes.
- Dice the chicken breast fillet. Clean the leek and cut into rings.
- Heat the oil in a coated pan and fry the meat cubes with the grated ginger in it. Season well with salt, pepper and curry powder. Add the leek rings. Now pour in the coconut milk and cook covered for about 10 minutes. Cut the pineapple slices into pieces, add to the pan and heat briefly. Season with sweetener, salt and pepper as needed.
- Arrange the rice with the coconut pan and serve.
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