Quick coconut chicken

Ingredients

• 500 g Boneless, skinless chicken breasts (cut into 2 cm cubes)
• 2 c. à soupe Olive oil
• 2 Garlic cloves (crushed or finely chopped)
• 1 Medium onion (sliced)
• 1 c. à café Sweet paprika
• 0.5 c. à café Chili powder (adjust to taste)
• 0.5 c. à café Ground ginger
• 200 ml Coconut cream (well shaken before use)
• 0.5 c. à café Salt (optional, adjust as needed)
• 200 g Basmati rice or long pasta (according to preference, cook according to package instructions)

Instructions

1. Prepare the ingredients

   Peel and finely chop the garlic, slice the onion, cut the chicken into approximately 2 cm cubes.

   Time: PT10M

2. Sauté aromatics

   Heat the olive oil in the pot over medium heat. Add the garlic and onion, sauté for 4‑5 minutes until translucent but not browned.

   Time: PT5M

   Temperature: Moyen

3. Brown the chicken

   Add the chicken cubes to the pot, increase the heat slightly and brown for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Moyen‑vif

4. Season

   Sprinkle the paprika, chili powder and ground ginger over the chicken, stir for 1 minute to coat the pieces.

   Time: PT1M

5. Simmer with coconut cream

   Pour in the coconut cream, bring gently to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through and the sauce thickens slightly.

   Time: PT15M

   Temperature: Douce ébullition

6. Cook the accompanying starch

   While the chicken simmers, cook the basmati rice or pasta in a pot of boiling salted water according to package instructions (about 10 minutes). Drain.

   Time: PT10M

   Temperature: 100°C

7. Plating and serving

   Place the rice or pasta on plates, generously spoon the coconut chicken over. Optionally garnish with fresh cilantro or a drizzle of lime juice.

   Time: PT4M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g