A fresh take on chicken. Try this recipe for delicious poultry with a sauce made from coconut milk, tomatoes, pineapple, and turmeric.
Ingredients
- Pineapple: 1/2 piece
- Onion: 2 pieces
- Fresh cilantro: 3 tablespoons
- Ground turmeric: 1 pinch
- Coconut milk: 400 ml
- Canola oil: 2 tablespoons
- Black pepper: 1 pinch
- Chicken breast fillets: 4 pieces
- Red tomato: 2 pieces
- Basmati rice: 200 g
- Salt: 1 pinch
- Fresh thyme: 15 g
- Coconut flakes: 45 g
- Water: 75 ml
Preparation
- Wash each chicken breast, pat dry, and cut into 3 pieces. Season with salt and pepper on both sides.
- Heat 2 tablespoons of canola oil in a pan (or wok). Add the chicken to the hot oil. Turn and wait until the chicken is golden brown.
- Chop the onion and add it to the chicken. Sauté for 3 minutes. Add the coconut flakes and sauté for about 1 minute, stirring constantly.
- Peel and dice the tomatoes and pineapple.
- Add the coconut milk, 75 ml of water, a pinch of turmeric, diced tomatoes, diced pineapple, and 3 sprigs of thyme to the pan. The dish should cook for about 20 minutes covered with a lid.
- If the sauce seems too thin, cook it until it thickens. Season with salt and pepper to taste.
- Add 3 tablespoons of chopped cilantro before serving.
