Summary

Ingredients

• 800 g chicken breast fillet (s)
• 2 onions)
• 1 clove garlic
• 2 red pepper (s)
• 1 zucchini
• 250 ml coconut milk, or cream or Cremefine for cooking
• g 1,000 sweet potato (s)
• 1 tablespoon ginger root, peeled and grated
• salt
• pepper
• 1 teaspoon cumin
• 1 tablespoon curry powder
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon mustard, medium hot
• 2 tablespoon honey
• Olive oil, or rapeseed oil

Print Recipe Pin Recipe

Instructions

1. Clean the onion and cut into strips. Clean and squeeze the garlic. Clean and dice peppers, zucchini and sweet potatoes (approx. 1 cm). Carefully wash the chicken breast fillet and roughly dice.
2. Heat the oil in a large pan or in a roasting pan, fry the onions, garlic and pieces of chicken breast well, season with salt and pepper. Then add the diced vegetables and season with paprika, cumin and curry, let simmer for 10 minutes with the lid closed. Then deglaze with the coconut milk and season with honey and mustard. With the lid closed, simmer on medium heat for 10 minutes. If necessary, season again with salt and pepper.
3. The dish can be complemented with baguette or flatbread.