Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 tablespoons oil
• 4 spring onion (s)
• 200 ml coconut milk
• 100 ml poultry broth
• 50 ml orange juice
• 2 tablespoon honey
• 2 pinches saffron
• 3 tablespoon mustard, hot
• 2 orange (s)

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Instructions

1. Wash chicken breast fillet, pat dry and season with salt, pepper and curry, fry in oil. Take out and keep warm. Cut the spring onions diagonally into strips and sauté in the roast. Pour in coconut milk and broth, bring to the boil and refine with orange juice, honey, saffron and lion mustard, season to taste and thicken with a light sauce thickener if desired. Fillet the oranges, add them to the sauce and heat them briefly. Serve with the sauce, served with rice with chopped pistachios