Ingredients
- 1 whole (or two halves) boneless, skinless chicken breast. You can also use breast fillets.
- 1 can 13,5 oz (400 ml) coconut cream
- 1/2 cup unsalted blanched almonds or cassius
- 1 tablespoon curry
- 1 teaspoon mild mustard
- 1 teaspoon ketchup
- salt , pepper
Instructions
In a medium pan dry - roast the almonds. When they cool cut them into halves. Set aside.
Cut the chicken breast into 6 - 8 pieces (unless you use fillets).
Bring a saucepan over medium heat and place the chicken with one cup water. Cook for 5'.
Remove the chicken and set aside.
Save the liquid to use it in the sauce.
Bring again the saucepan over medium heat and place 3/4 of the coconut cream.
Reduce the heat to low and simmer for 5'.
Add curry, mustard and ketchup. Simmer for 2' - 3 '.
Add the rest coconut cream , chicken and some of the liquid. Simmer for 25'.
Add salt and pepper.
You can also add some more liquid , if it is a need.
Add the almonds and simmer for 5'.
Serve with any white rice.
enjoy
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