Summary

Ingredients

• 4 tablespoon olive oil
• 600 g chicken breast fillet (s)
• 200 ml chicken broth
• 200 ml white wine, dry
• 2 tablespoon curry paste, yellow or green
• 3 tablespoon curry powder
• 3 bell pepper (s)
• 3 carrot (s)
• 1 can coconut milk
• 3 tablespoon desiccated coconut
• salt and pepper
• Sauce thickener, lighter, if necessary

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Instructions

1. Core the bell peppers and cut them into strips or cubes.
2. Clean and peel the carrots and cut them into sticks.
3. Cut the chicken breast fillet into cubes and season with salt and pepper to taste.
4. Heat the olive oil in a large pan over medium-high heat.
5. Add the chicken and fry for 5-7 minutes until browned on all sides.
6. Add the curry paste and curry powder, then stir for 1 minute.
7. Add the carrot sticks and cook for 2 minutes.
8. Pour in the white wine and stir to deglaze the pan.
9. Add the chicken broth and season with salt and pepper, then simmer for 5 minutes.
10. Add the bell pepper pieces, coconut milk, and desiccated coconut, then continue cooking for 3-5 minutes until the chicken reaches an internal temperature of 74 °C (165 °F).
11. If desired, thicken the sauce with the lighter sauce thickener.
12. Taste the curry and season with additional salt and pepper as needed.
13. Serve.