Coconut Rice with Chicken Breast Fillet and Marinated Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s)
- 1 tablespoon curry powder
- salt
- pepper
- 3 tablespoon olive oil
- 300 ml chicken broth, (instant)
For the marinade:
- 400 g beans, reen
- 1 tablespoon olive oil
- 1 medium onion (s)
- 4 tablespoon soy sauce
- 200 g rice, (lon rain rice)
- 1 can coconut milk, (400ml)
- 500 ml water
- Possibly a sauce thickener to thicken the sauce
Print Recipe
Pin Recipe Instructions
- Divide each chicken breast into 2 flat parts, season with curry powder, salt and pepper. Finely chop the onion.
- Cut off the ends of the beans and cook in boiling salted water until they are firm to the bite, remove and rinse with cold water.
- Bring coconut milk with water and a little salt to the boil, then cook the rice in it (see instructions on the package).
- Heat 2 tablespoons of olive oil in a pan and sear the chicken breast fillet in it, deglaze with the chicken stock and simmer for another 5 minutes. Remove the meat, or thicken the sauce with a sauce thickener and season to taste.
- Heat 1 tablespoon of olive oil in a pan, sauté the onion until translucent, add soy sauce and place the beans in it and let it warm up slowly.
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