Chicken with creamy coconut sauce
Chicken meat is one of the healthiest and most affordable we can find. But it is also one of the most versatile meats that exist, with infinite possibilities.
Today I invite you to prepare it in the form of a creamy curry that will be the perfect companion for your vegetables and rice.
For the sauce I have used some cherry tomatoes, an onion and a potato that I had left in the pantry. Dare to use all those vegetables that are cornered and thus take advantage of the leftovers.
Difficulty: easy
Preparation time: 30 minutes
Servings: 4
Ingredients
2 tablespoons extra virgin olive oil
500g boneless skinless chicken, diced
1 chopped onion
1 potato cut into cubes
1 handful of cherry tomatoes
1 bunch of coriander
1 teaspoon of curry powder 1 can of coconut milk
Preparation:
In a tall saucepan or Foodie saucepan , put 1 full glass of well-washed basmati rice along with a glass of water. Add an extra finger of water and cook. When the water begins to evaporate but not completely. We cover and put out the fire.
In a low Foodie pan we brown the chicken at high temperature so that it browns.
When we have it ready, remove it to a plate and reserve.
In the same saucepan, poach the chopped onion and the potato, browning it well. Add the chicken back and add the curry and coconut milk, stirring well so that all the flavors are integrated. Let cook 5 minutes. Add a handful of cherry tomatoes cut in half and let it come to a boil.
We serve with cooked basmati rice and lots of coconut sauce.
Photography and recipe by Loleta .
