Preparation

Cut the chicken into cubes, and marinate in the lemon, curry and garlic. Add the coconut milk.
Let stand for a few minutes.
Cut the onion into small pieces and, in a pan, sauté in olive oil until golden.
Add and brown the chicken with the onion for 5 minutes.
Add the chopped tomatoes and 2 teaspoons of curry. Mix well and boil on low heat for 10 minutes. Then add the remaining marinade and boil 10m.

Remove from heat, serve the chicken sprinkled with fresh coriander.

The best rice to accompany this pitéu is basmati rice.

Ingredients

  • 850gr of chicken breast (4 to 5)
  • 1 bottle of coconut milk
  • 2 onions
  • 3 cloves of garlic
  • 700gr crushed tomatoes
  • Olive oil
  • 3 teaspoons Tandoori Curry
  • Fresh coriander