Green Chicken Ragout

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean and wash the leek and cut into rings. Wash and clean the sugar snap peas and cut in half at an angle. Wash the chicken breast fillets (here opinions differ as to whether or not you should wash poultry beforehand due to the spread of germs), pat dry and cut into bite-sized pieces.
Heat the oil in a saucepan and brown the chicken pieces all around. Season with salt and pepper. Add the leek and sugar snap peas, sauté briefly, then pour in the stock and coconut milk and bring to the boil briefly. Season with salt, pepper and curry. Cover and simmer for 8-10 minutes, stirring occasionally. The red berries can be added to the ragout at the end or sprinkled over it when serving.
Basmati rice or kritharaki noodles go well with it.
Note: Unfortunately I didn`t have any pink pepper berries this time, so my photo for the recipe is without.

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