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Chicken and coconut curry sauce

Chicken and coconut curry sauce

Easy - 15 Min

  • Dish type: Salty
  • Difficulty: Easy
  • Preparation time: 15 min
  • Cooking time: 30 min

It's easy and delicious to prepare this recipe. The secret is low-temperature maceration. Gently simmer your chicken with its coconut curry.
A trip to the islands that you can enjoy with rice or tagliatelle.

Do you want to go on a trip? Here is your ticket for a one-way trip to the Caribbean or the Indian Ocean.

Ingredients

For 4 people:

4 chicken

fillets 40 cl coconut milk Caribbean



salt A pinch of Ay Caramba

Curry of your choice

Pepper of your choice Chiselled

meats (parsley, basil, mint)


Used product(s) :

Caribbean Salt - Sea and Sun

Colombo from the Islands - Creole Curry

Aztec Curry - Tortillas, Creams, Game.

Nosy Be Black Pepper - Madagascar

Smoked Viking salt - Scandinavian trip

Products of the recipe

Caribbean Salt - Sea and Sun

Quantity :

Price : 2,90 €tax incl.

Colombo from the Islands - Creole Curry

Quantity :

Price : 4,90 €tax incl.

Aztec Curry - Tortillas, Creams, Game.

Quantity :

Price : 4,75 €tax incl.

Nosy Be Black Pepper - Madagascar

Quantity :

Price : 3,95 €tax incl.

Smoked Viking salt - Scandinavian trip

Quantity :

Price : 3,16 €tax incl.

Preparation

Cut your chicken fillets into pieces.

Fry your chicken in a butter base or with a drizzle of olive oil.

Deglaze your chicken with your coconut milk.

Add my spice mixture and a pinch of Caribbean salt.

Simmer in low temperature for 30 minutes.

Add a few herbs just before serving