Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 corn on the cob, precooked
• 2 carrot (s)
• 1 tablespoon olive oil
• Salt and pepper, fresh from the mill
• 1 shallot (s)
• 3 tablespoon sherry
• 100 ml cream
• Chilli flakes, to taste
• 2 tablespoon desiccated coconut, fresh from the coconut
• possibly chives

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Instructions

1. Cut the chicken breast into 2 cm cubes. Cut the corn kernels from the cob with the knife. Peel the carrots and cut into thin slices.
2. Sear the meat and carrots in hot oil for 2-3 minutes, season with salt and pepper. Peel the shallot and cut into very thin strips. Add the shallot strips and corn, fry everything for another 2-3 minutes. Deglaze with the sherry and cream. Let it boil down until creamy. Sprinkle on the chilli and freshly grated coconut flakes, season to taste and serve. Garnish with chives rolls if necessary.
3. Please be sure to use a fresh coconut, this is the only way to develop the full aroma.