Ingredients:
- 4 chicken breasts
- 2 medium onions
- 3 garlic cloves
- 200g of crushed tomato
- 2 tablespoons curry
- 400ml coconut milk
- Parsley to sprinkle on top
- Coconut oil (optional)
- Olive oil
- salt and black pepper
preparation:
In a frying pan over high heat, heat a little olive oil. When hot, add the breasts cut into bite-sized cubes. We seal them in this oil, that is, we let them take color in their outer part, leaving it raw inside. When the chicken has obtained color, we remove it and reserve it on a plate. Now, we lower the power of the fire and add a little more oil -coconut or olive-. Then we put the onion and garlic cloves finely chopped. Season with salt and pepper and stir frequently while cooking for 10 minutes. After the time, we added the crushed tomato and the curry. Mix and let cook for 5 minutes. It is the turn to return the chicken that we had reserved before. We mix a little, enough so that it permeates and integrates well with the rest of the ingredients. We let it reduce for 5 more minutes, over low heat and it will be ready. You can sprinkle with a little chopped parsley to give it color.
