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Vanilla and Pepper Chicken Sansho from Japan

Vanilla and Pepper Chicken Sansho from Japan

Medium - 40 Min

  • Dish type: Salty
  • Difficulty: Medium
  • Preparation time: 40 min
  • Cooking time: 25 min

Although vanilla is incomparable in sweet recipes, it can also impress you in savoury recipes. Indeed, its sweet and fragrant taste allows some very beautiful combinations with salty dishes or ingredients.... I propose today to match it with chicken and coconut milk, for a recipe that is both exotic and surprising...

Your guests will be surprised by this wedding which may surprise at first sight, but which works perfectly! Have fun asking them to guess the ingredients of your recipe.

Ingredients

For 4 people

4 chicken cutlets

20 cl coconut milk

1 teaspoon curry powder

1 drizzle of olive

oil 1 vanilla pod

1/2 onion, minced

Salt

5g Black

Pepper 2g Sansho Pepper - Japan

5g Curry of your choice.


Used product(s) :

Sansho Pepper - Japan

Bourbon Gold Vanilla Pods +14cm - Madagascar

Colombo from the Islands - Creole Curry

Black pepper - East Timor

Tsy Taitry Black Gold Vanilla Pods - Madagascar

Products of the recipe

Sansho Pepper - Japan

Quantity :

Price : 7,90 €tax incl.

Out of stock Bourbon Gold Vanilla Pods +14cm - Madagascar

Quantity :

Price : 29,90 €tax incl.

Colombo from the Islands - Creole Curry

Quantity :

Price : 4,90 €tax incl.

Black pepper - East Timor

Quantity :

Price : 2,55 €tax incl.

Out of stock Tsy Taitry Black Gold Vanilla Pods - Madagascar

Quantity :

Price : 29,90 €tax incl.

Preparation

Split the vanilla and scrape the seeds with the back of a knife.

In a saucepan, bring the coconut milk with vanilla and its seeds, Sansho pepper for Yuzu notes and 5g of curry of your choice to a boil.

Once boiling is reached, cover and let infuse out of the heat.

Heat a drizzle of olive oil in a frying pan.

When hot, sauté the onion for 1 minute, then add the chicken breasts and brown for 2 minutes on each side. Season with salt and pepper.

Remove the vanilla pod from the coconut milk.

Pour the coconut milk into the pan with the chicken, sprinkle a teaspoon of curry powder.

Reduce heat and cover and simmer for about 10 minutes.

Serve hot with Thai rice and your choice of black pepper on top.