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Ingredients
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1
whole (or two halves) boneless, skinless chicken breast. You can also use chicken fillets.
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1 can
13,5 oz (400 ml) coconut cream
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1/2 cup
unsalted blanched almonds or cassius
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1 tablespoon
curry
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1,5 teaspoons
mild mustard
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1 teaspoon
ketchup
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salt, pepper, nutmeg
Directions
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Dry-roast the almonds. When they cool, cut them in halves and set aside.
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Cut the chicken breast into 6-8 pieces (unless you use fillets).
Bring a sauce pan over medium heat and place the chicken with one cup water. Cook for 5’.
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Remove the chicken and set aside. Save the liquid for the sauce.
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Bring again the saucepan over medium heat and pour ¾ of the coconut cream.
Reduce the heat to low and simmer for 5’.
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Add curry, mustard and ketchup. Simmer for 2’-3’
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Add the rest of the coconut cream, chicken and some of the liquid. Cook for about 25’.
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Add salt and pepper.
Add some more liquid, if it is a need.
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Add the almonds and cook for 2-3’.
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Serve with any white rice.
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