Summary

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

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Instructions

1. 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.
2. Pour 0.25 liter vegetable stock into the pan. Grate 2 apples into the stock using a coarse grater.
3. 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.
4. Serve with basmati rice.