A recipe that I always wanted to test for a while…………The presence of coconut milk in a salty dish may scare, but it’s nothing!!! We do not smell coconut as we could feel it by crunching in a bounty. Here, coconut milk brings sweetness to the dish, it’s very subtle. Personally, I was conquered by this mixing.
An ultra-easy dish to make, accessible to everyone! I’m also eager to do it again on the occasion of the next family meal. Here is the required ingredient and cooking process step by step.
- 3 chicken cutlets
- 1 small yellow pepper
- 1 small red pepper
- 1 big onion
- 200 ml of coconut milk
- 2 tablespoons fresh cream (optional but brings some creaminess to the sauce)
- 1 tablespoon curry
- 1 teaspoon of turmeric
- Salt pepper
- Olive oil
Wash the peppers. Remove the seeds and the white membranes and then cut them into strips. Peel the onion and cut it into strips.
Fry peppers and onion with a tablespoon of olive oil in a pan until they are colored.
Meanwhile cut the chicken cutlets into small pieces.
Brown the chicken with 1/2 tablespoon of olive oil in the pan instead of the onion peppers. Before it is completely cooked, add the vegetables. Lower the fire.
Salt, pepper, sprinkle with curry and turmeric. Wet with the coconut milk. Stir and finish adding the cream to bring some consistency to the sauce. Taste and rectify the seasoning as needed. Sprinkle with a little basil.
Simmer 5 to 10 minutes while the chicken finishes cooking
Serve with white rice or fried rice… Hope it will be testy.
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