Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g chicken breast fillet (s)
- 2 medium onion (s)
- 150 ml coconut milk
- 2 apples
- 4 tablespoon curry powder
- 2 cloves garlic
- salt and pepper
- 0.25 liter ¼ vegetable stock
- 4 tablespoon oil, or palmin
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Heat a large pan over medium heat. Melt 2 tablespoon butter with 4 tablespoon oil. Stir in 4 tablespoon curry powder and cook for 2 minutes until fragrant. Chop 2 medium onions and 2 cloves garlic, add to the pan, and cook for 3-4 minutes until onions are translucent.
- Pour 0.25 liter vegetable stock into the pan. Grate 2 apples into the stock using a coarse grater.
- Pour 150 ml coconut milk into the pan and bring to a simmer over medium heat. Cook for 10 minutes. Dice 300 g chicken breast fillets and add to the pan. Simmer for 15-20 minutes until the internal temperature of the chicken reaches 74 °C (165 °F). Season with salt and pepper to taste.
- Serve with basmati rice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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