Chicken in coconut milk and curry has become a must-have on the evening table. Quick to make, spicy and spicy thanks to the curry and the hint of chili pepper, very fresh with a touch of coriander or chopped parsley, this super satisfying creamy dish is also very economical .

With some crunchy vegetables

This dish goes wonderfully with simple rice and, in the right season, crunchy vegetables. Think for example of Chinese cabbage or bok choy, snow peas, sweet peppers, green beans, a few peppers or soy sprouts, carrots, zucchini... You are at a loss for choice with the sole concern of remaining in season .

To embellish this recipe, you can add a touch of fresh ginger, a little garlic or replace the proposed herbs with Thai basil.

And the spices at your disposal

Regarding the spices, feel free to use your creativity by tasting the sauce of course. Other spices are perfectly suited to complement the curry and allow you to have your personal touch: cumin, coriander seeds, cardamom...

Ingredients

For 4 people

• 4 chicken cutlets
• 1 onion
• 6 tbsp. teaspoon curry powder
• 40 cl of coconut milk
• 1/2 can of crushed tomatoes
• 1 pinch of chili
• 1 tablespoon of peanut oil
• 1 bunch of coriander or parsley
• Salt
• Mill pepper

Preparation

1. Remove the chicken cutlets from their vacuum packaging. Cut the cutlets into medium-sized pieces. Lightly salt these pieces of escalope on all sides.
2. Heat a frying pan or casserole dish over high heat with a tablespoon of peanut oil.
3. Brown the pieces of chicken cutlets. Reserve.
4. Slice the onion and brown it in the pan.
5. Add the reserved meat, crushed tomatoes and curry. Leave to cook for 3 minutes.
6. Reduce the heat to low and add the coconut milk then the chili pepper, salt and freshly ground pepper. Cook over low heat for 15 minutes, stirring regularly.
7. Chop the cilantro or parsley. Serve very hot in a deep plate or large bowl with white rice on the bottom. Mix the herbs with the meat at the last minute and arrange a few unchopped leaves for presentation.

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