- 1 chicken breast cut into cubes
- 1 onion diced in brunoise
- 1 finely chopped green onion
- 1 clove of crushed 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 cream)
- 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 your liking. Prepare all the ingredients, and when you have them ready, place a pot on the fire with the olive oil.
First, add the garlic and before it browns, add the meat. This chicken is made with deboned meat, but if you are using small pieces like thighs, you should keep in mind that they will need a few more minutes of cooking before you start adding other ingredients.
When the meat turns white, add the potato, onion, bell pepper, spring onion, and ginger. Let it cook over medium heat, and a couple of minutes later, add the spices, cumin, and curry. Stir well to incorporate all the ingredients.
A few minutes later, the preparation will start to brown; add the liquid ingredients, that is, the broth or water, the coconut milk, and the cooking cream. Adjust the salt and pepper to taste and cover the pot.
Let it cook for 10 minutes on low heat so that the meat and potatoes absorb the flavors well. Check that the sauce does not dry out too much because it should be saucy.
You can decorate it with finely chopped parsley. Serve it hot, accompanied by white rice and other side dishes of your choice. I hope you enjoy it. Bon appétit!