Chicken breast in coconut cream
This is definitely a wonderful recipe. The first time I made it I was a bit skeptical about the combination of chicken breast and coconut cream but I’m pleased to report that it’s a winning combination!
The chicken breast combined with the mushrooms and onion and hints of garlic, paired with the coconut cream taste wonderful together and the dish is a real joy to eat. It also comes together really quickly, making it a perfect recipe for a quick lunch or supper.
Makes 3 servings
500 grams chicken breast, cut into small chunks
For the marinade:
4 Tbsp olive oil
1 Tbsp paprika
1 heaped Tbsp honey
1/2 tsp baking soda
1 tsp soy sauce
4 cloves of garlic
1 large onion
400 ml coconut cream (1 can)
20 champignon mushrooms
1 Tbsp chicken bouillon
1/2 tsp ground black pepper
Salt (if needed, to taste)
1. Mix the chicken breast with the marinade ingredients and let marinate for around an hour.
2. Dice the onion. Heat 3-4 Tbsp of oil in a pot and add the onion. Sauté until golden. Slice the garlic and add to the pot with the onion and sauté for another two minutes. Slice the mushrooms and add to the onion, sauté on high heat for around two minutes.
4. Add the chicken breast and while on high heat, stir. If the chicken breast pieces are small, cook for 5-6 minutes, but if they’re bigger, give them a little more time.
3. Add the coconut cream, cook for two minutes and remove from the heat.
Good to know…
You can use 200 ml coconut cream. Coconut milk will be too watery. You can also make this without the coconut cream. If you like curry, add 1/2 tsp.