- 1 chicken breast, diced
- 1 onion chopped into brunoise
- 1 finely chopped green onion
- 1 crushed clove of garlic
- ½ teaspoon of grated fresh ginger
- 1 teaspoon of curry
- ½ teaspoon of ground cumin
- Salt and pepper to taste
- 100 ml of coconut milk
- 50 ml of cooking cream (less than 35% fat)
- 4 tablespoons of olive oil
- 1 bunch of parsley
- ½ red bell pepper, diced finely
- 1 large potato, diced
- ½ cup of broth or water
Season the diced chicken breast to taste. Prepare all the ingredients, and when you're ready, place a pot over the heat with the olive oil.
First, add the garlic, and before it turns golden, add the meat. This chicken is made with boneless meat, but if you are using smaller pieces like thighs, just keep in mind that they will need a few extra minutes of cooking time before you start adding other ingredients.
When the meat turns white, add the potato, onion, bell pepper, green onion, and ginger. Let it cook over medium heat, and a couple of minutes later, add the spices, cumin, and curry. Stir well to combine all the ingredients.
A few minutes later, the mixture will start to brown. Add the liquid ingredients, namely the broth or water, coconut milk, and cooking cream. Adjust the seasoning with salt and pepper, then cover the pot.
Let it simmer for 10 minutes so that the meat and potatoes absorb the flavors well. Make sure the sauce doesn't dry out too much, as it should be thick and saucy.
You can garnish it with finely chopped parsley. Serve it hot, accompanied by plain rice and other side dishes of your choice. I hope you enjoy it. Bon appétit!