Summary

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

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Instructions

1. Season both chicken breast fillets with curry, massaging it in with your hands.
2. Finely dice the 3 red onions. Heat a non-stick frying pan over medium heat, add the diced onions, and fry for 2 minutes, stirring occasionally.
3. Add the 200 ml coconut milk to the pan and cook for 2 minutes while stirring constantly. Stir in the ½ teaspoon salt, 1 teaspoon maple syrup, and 1 tablespoon lemon juice.
4. Place both curry-seasoned chicken breast fillets in the pan, turn once, then cover and simmer over low heat for 20 minutes until the internal temperature reaches 74°C (165°F).
5. While the chicken simmers, cook the 150 g basmati rice according to package directions.
6. Remove the lid from the pan and simmer for 15 minutes over medium heat to reduce the sauce, stirring occasionally.
7. Cut the red pepper into very fine strips.
8. Serve the chicken and sauce over the cooked basmati rice, and sprinkle the red pepper strips over the top.