Preparation time: 10’
Cooking time: 20’
For 4-6 persons
Ingredients
1 red onion
1 yellow pepper
1 clove of garlic
1 chili pepper
2 fresh onions
1 small piece of ginger
1 lemon
1/4 bunch parsley
20 small basil leaves
1/4 bunch chives
400 gr. chicken thigh fillet
2 tbsp. olive oil
Salt, Freshly ground pepper
Onion powder
Garlic powder
1 tbsp. Tomatopaste 28% KYKNOS
250 ml Milled Tomatoes KYKNOS
400 ml coconut cream
800 gr. boiled basmati rice
Preparation
Chop the vegetables.
Cut the chicken into small pieces. Add olive oil, salt, freshly ground pepper, garlic powder and onion powder.
Put a pan on a high heat, add a little olive oil and the chicken and saute well until it makes a nice crust. Add the onion, garlic, yellow pepper and chili and cook for another 2’.
Add Tomatopaste 28% KYKNOS and saute for another 1’.
Add Milled Tomatoes KYKNOS, the coconut cream and reduce the heat to medium.
Add the salt, freshly ground pepper, ginger, spring onion and lemon zest and cook for 4'-5' until the sauce thickens.
In a bowl, put the boiled basmati and on top the chicken with the sauce.
Add chopped chives, whole parsley leaves and a slice of lemon.