Chicken Breast Fillet in Curry Sauce

Ingredients

• 300 g basmati rice
• Salt
• 200 ml unsweetened coconut milk (canned)
• 200 ml poultry stock
• 3 tbsp Lemon juice
• cilantro leaves
• 1 tbsp curry powder
• 0.5 tsp sambal oelek
• Salt
• pepper (ground)
• 4 small chicken breast fillets
• 1 large red bell pepper
• 3 tbsp clarified butter

Instructions

1. 1.

   Bring salted water to a boil in a pot for the rice.

2. 2.

   Rinse the rice briefly, then bring it back to a boil in salted water and simmer covered over low heat for about 20 minutes (follow package instructions!).

3. 3.

   Boil the coconut milk with the poultry stock. Wash the cilantro, shake dry and chop. Season the coconut milk mixture with lemon juice, cilantro, curry powder, sambal oelek, salt and pepper.

4. 4.

   Slice the chicken breast fillets into thin strips. Clean the bell pepper, halve it and dice.

5. 5.

   Heat a little clarified butter in a pan. First brown the chicken strips, then add the pepper cubes and sauté over medium heat. Pour in the coconut milk mixture and simmer for about 10 minutes until reduced, taste again.

6. 6.

   Serve the chicken breast in curry sauce with Basmati rice.