Chicken stewed in a thick creamy coconut milk.
- 4 chicken breast fillets
- 1 tbsp. vegetable olive oil
- 1 large onion chopped
- 1 cup coconut milk
- 1 large red sweet pepper chopped
- 1 green sweet pepper chopped
- 1 tbsp. chopped roasted garlic
- Salt and pepper to taste
- 1 pinch red pepper flakes
Season the chicken, and leave to marinate for 30 minutes.
Chop the sweet peppers, onion, and roasted garlic.
Chop the fresh coconut to make the coconut milk. This can be done by hand or with a blender.
Heat the oil in a large pot or frying pan. Saute the seasoned chicken until it begins to brown. Then add the onion and garlic. Saute until the onion looks translucent.
Pour in the coconut milk. Allow to simmer for 10 minutes. Season with salt and pepper flakes.
Transfer the chicken and sauce into a casserole or baking dish. Top with the sweet pepper. (Note: The sweet pepper was added last so that it can retain some of its vibrant colour.)
Bake the chicken in the oven for 220 degrees C for 45 minutes until the chicken is tender.
Calories: 280kcal | Carbohydrates: 4g | Protein: 36g | Fat: 13g | Cholesterol: 96mg | Sodium: 89mg