Chicken Breast in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- curry
- 3 onion (s), red
- 200 ml coconut milk
- 0.5 teaspoon ½ salt
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- 1 red pepper
- 150 g basmati
Print Recipe
Pin Recipe Instructions
- Season the chicken breast fillets with curry, massage in the curry with your hands. Finely dice the onions and fry them briefly in a non-stick frying pan. Now add the coconut milk to the pan and cook for about 2 minutes while stirring. Stir in salt, maple syrup and lemon juice.
- Place both chicken breast fillets in the pan, turn once and cover and simmer over low heat for about 20 minutes. Then reduce the sauce a little for another 15 minutes without the lid.
- In the meantime, cook the rice. Serve with the chicken breast and sauce. Cut the peppers into very fine strips and sprinkle over the finished dish.
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