Description
I want to share with you a very simple, delicious, spicy dish. It is a tender chicken fillet in creamy coconut milk with curry and vegetables. The perfect combination of flavors. Served with rice.
Ingredients
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Chicken breast
600 g
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Olive oil
4 Tbsp
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Garlic
2 tooth
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Onion
1 piece
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Curry
3 tsp
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Potatoes
2 piece
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Carrots
1 piece
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Coconut milk
400 ml
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Pepper
1 piece
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Corn starch
1 Tbsp
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Seasoning
-
Salt
Cooking
First, cut chicken pieces, potatoes, carrots and bell pepper cubes. Onions and garlic cut finely.
In a deep frying pan or wok pour oil and put the garlic in a few seconds add the onions.
When the onion becomes transparent, add the curry part. Stir.
Put in wok with onion chicken. Stir.
When the chicken is slightly browned, salt, add spices and part of curry.
Add the potatoes and carrots.
Pour it in the wok about 2/3 of coconut milk, otherwise the milk dilute 1 tbsp corn starch. Cover with a lid, put on medium heat and simmer for about 15 minutes (until cooked potatoes).
When the potato is ready, add pepper, a little curry and corn starch diluted in coconut milk. Stir, turning the wok in a circular motion. When the sauce thickens, turn off the heat and leave the dish for 10 minutes. After that it can apply.
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