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 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.
2. 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.
3. 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.