Chicken Breasts in a Coconut Curry Sauce
(4)
1 hour 5 minutes
This is a quick and cheap dinner that creates a wonderful sweet coconut sauce that chicken breasts are cooked in. Serve with rice.
Brigitte
5 people made this
Ingredients
Serves: 4
- 4 chicken breast fillets (about 1kg)
- 1 pinch salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 large carrot, sliced
- 75g frozen garden peas, thawed
- 2 spring onions, sliced
- 1 fresh green or jalapeno chilli, seeds removed and diced
- 1 tablespoon ginger, finely diced
- 2-3 garlic cloves, finely diced
- 300ml coconut milk
- 50ml chicken stock
- 100g sultanas
- 1 tablespoon curry powder
- 1 teaspoon salt
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- Rub the chicken breasts with salt and pepper. Heat the oil in a deep frying pan over a high heat and fry the chicken breasts on all sides until they are lightly browned. Remove from frying pan and set aside.
- Place the onions, carrots, peas, spring onions, chilli, ginger and garlic in the same frying pan and stir fry for about 5 minutes until all the vegetables are soft.
- Add the coconut milk, chicken stock, sultanas, curry powder and salt then bring to the boil.
- Add the chicken and reduce heat. Simmer for 20-25 minutes until the chicken is cooked through.
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