Coconut curry chicken
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 2 organic chicken breasts
- 2 medium sized onions
- 2 cloves of garlic
- 2 tablespoons curry powder
- 4 tablespoons tomato sauce
- 1 chili
- 1.5 cup coconut milk
- 1 tablespoon cilantro, optional and to taste
- 4 tablespoon Unico Extra Virgin Olive Oil
- 0.5 teaspoon ground black pepper and salt.
PREPARATION
1
Peel the onions and slice them into fine strips. Peel and chop the cloves of garlic and fry at a medium heat until the onion is soft and just starting to turn golden.
2
Chop the chili and add it to the pan with the curry and tomato sauce.
3
Next, add the chicken chopped into small pieces. Fry at a medium-high heat to cook it and brown it a little.
4
Add the coconut milk and cook on a low heat until the texture of the sauce is to your taste. Season with salt and pepper.
5
Serve with boiled basmati rice.
