Chicken Curry with Cider and Coconut Milk - Recipes - Du Minot
Yields8 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins


 

Ingredients

 4 big chicken breasts without skin and bones diced
 2 diced apples
 2 tbsp olive oil
 200 ml La Croisée Du Minot cider
 4 thinly sliced green onions (separate white and green)
 1 chili pepper of your choice
 2 clove garlic chopped
 1 tbsp fresh ginger chopped
 2 tbsp red curry paste
 1 can of 398 ml (14 oz) coconut milk
 The juice of one lime
 Salt and pepper

Instructions

1

In a large frying pan, heat the olive oil and brown the diced chicken.

2

Add the diced apple and lightly caramelize them.
Add salt and pepper.

3

Add the white part of the onions, chili, garlic, ginger and red curry paste. Cook 2 more minutes, stirring.

4

Deglaze with the cider and let reduce by half.

5

Add the coconut milk and bring to the boil.
Let cook over low heat for about 10 minutes or until the sauce thickens.

6

Add lime juice.

7

Adjust the seasoning.
Serve on basmati rice and sprinkle the green part of the onions.

Ingredients

 4 big chicken breasts without skin and bones diced
 2 diced apples
 2 tbsp olive oil
 200 ml La Croisée Du Minot cider
 4 thinly sliced green onions (separate white and green)
 1 chili pepper of your choice
 2 clove garlic chopped
 1 tbsp fresh ginger chopped
 2 tbsp red curry paste
 1 can of 398 ml (14 oz) coconut milk
 The juice of one lime
 Salt and pepper

Directions

1

In a large frying pan, heat the olive oil and brown the diced chicken.

2

Add the diced apple and lightly caramelize them.
Add salt and pepper.

3

Add the white part of the onions, chili, garlic, ginger and red curry paste. Cook 2 more minutes, stirring.

4

Deglaze with the cider and let reduce by half.

5

Add the coconut milk and bring to the boil.
Let cook over low heat for about 10 minutes or until the sauce thickens.

6

Add lime juice.

7

Adjust the seasoning.
Serve on basmati rice and sprinkle the green part of the onions.

Chicken Curry with Cider and Coconut Milk