Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 bell peppers, yellow
• 250 ml vegetable stock
• 300 ml coconut milk, unsweetened
• 2 tablespoon flour
• 3 teaspoons curry powder
• 0.5 teaspoon ½ salt
• some pepper
• some olive oil for frying

Print Recipe Pin Recipe

Instructions

1. First wash the peppers and cut into fine strips. Wash the chicken breast fillet, pat dry and also cut into strips. Put the meat strips in a bowl, season with salt and pepper and mix with the flour so that all the pieces of meat are floured on all sides.
2. Fry the meat in olive oil, add the pepper strips and cook briefly. Now add the curry powder and roast briefly. Deglaze the meat with the vegetable stock and coconut milk and simmer on a low level for about 15-20 minutes. Stir occasionally.
3. The meat will be nice and tender and the sauce will be creamy, depending on the cooking time. Of course, you can also replace the peppers with other vegetables. In the meantime, cook basmati rice as a side dish. But noodles also go well with it.