Summary

Ingredients

• 500 g chicken breast fillet (s)
• 400 ml coconut milk
• 2 clove (s) garlic, chopped
• 1 small chilli pepper (s)
• 0.5 ½ lime (s), juice from it
• salt and pepper
• 2 tablespoons oil
• 2 clove (s) garlic, chopped
• 1 medium onion (s), chopped
• 1 red pepper (s)
• 1 beefsteak tomato (s), diced
• salt and pepper
• Chilli powder

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Instructions

1. Dice the chicken breast fillets.
2. Using a mortar and pestle, crush 2 cloves garlic, the chilli pepper, lime juice, salt and pepper into a paste.
3. Rub the diced chicken with the paste and refrigerate for at least 1 hour.
4. Heat 2 tablespoons oil in a large pan over medium-high heat.
5. Add 2 cloves chopped garlic and chopped onion, sauté for 2–3 minutes until softened.
6. Add the marinated chicken and cook for 2 minutes.
7. Add the red pepper and diced tomato, cook for 2–3 minutes.
8. Pour in the coconut milk and bring to a simmer, then cover.
9. Cook covered over medium-low heat for 15 minutes until the chicken is cooked through (internal temperature 74 °C / 165 °F).
10. Season to taste with salt, pepper, and chilli powder.
11. Serve with rice.