Chicken Breast with Coconut Sauce

Ingredients

• 1 Coconut
• 1 tbsp Lemon Juice
• 4 Shallots
• 2 tbsp butter
• 0.5 tsp ground coriander
• 0.5 tsp ground turmeric
• 1 pinch cayenne pepper
• 600 g Chicken breast fillet (4 chicken breast fillets)
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 1 Beef tomato
• 400 g pumpkin flesh
• 250 g Pak Choi
• 2 tbsp chopped herbs (chervil, parsley, mint…)
• chives (for garnish)

Instructions

1. 1.

   Pierce the coconut’s three dark indentations to collect the milky juice and set aside. Crack the shell open, remove the flesh, peel off the brown skin, finely puree the coconut meat in a blender and mix with lemon juice.

2. 2.

   Peel and slice the shallots into rings. Crush half of them in a mortar and sauté in 1 tbsp butter. Add coriander, turmeric, and cayenne pepper and cook briefly. Add the coconut purée and 500 ml water, bring to a boil and simmer for about 15 minutes.

3. 3.

   Sauté the remaining shallots in the leftover butter. Strain the coconut purée through a fine sieve and reserve the liquid. Squeeze out the solids and discard them. Pour the reserved coconut milk over the shallots and cook for another 5 minutes, then add the previously set aside coconut liquid. Remove the sauce from heat.

4. 4.

   Season the chicken breast fillets with salt and pepper and sear in hot butter in a pan on high heat for about 1 minute per side, remove from the pan and cover to keep warm.

5. 5.

   Blanch the tomato briefly, peel, quarter, seed, and dice it. Dice the pumpkin flesh as well. Wash, dry, and slice the pak choi into strips. Place the vegetables in a greased baking dish, season with salt and pepper, add the chicken breast fillets between them, sprinkle with chopped herbs, and pour the coconut sauce over everything. Bake in a preheated oven at 180°C for about 20 minutes.

6. 6.

   Serve by arranging the chicken breast fillets with the vegetables on warmed plates and garnish with chives as desired.