Cuban Poultry Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can coconut milk, normal or light, approx. 400 ml
- 200 ml milk
- 3 tablespoon ketchup
- 2 tablespoon curry powder
- salt
- 500 g poultry, pre-seasoned
- 1 large onion (s)
- 1 bunch soup vegetables, large
- 100 g peas, frozen or canned
- cream
Print Recipe
Pin Recipe Instructions
- Put the first four ingredients in a saucepan, stir, season with salt and bring to the boil. Take off the stove.
- Cut the meat into 6-7 pieces. Peel the onion and cut into rings 2-3 mm thick. Clean the soup vegetables and cut into pieces or rings. Add the meat, onions, soup vegetables and peas to the curry coconut milk and simmer for about 15 minutes without the lid. Put the lid on the pot and simmer slowly for another 15 minutes. If you like, add approx. 100 ml. Cream (in this case cook for approx. 5 min. Over medium heat).
- The dish tastes great with rice or waxy potatoes. You can also serve a green salad as a side dish.
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