ingredients:
2 chicken breasts (á 450g)
salt, coarse pepper, curry powder,
ground cumin
2 tablespoons oil
1 tbsp yellow curry paste
1 can(s) (á 400ml)
unsweetened coconut milk
juice of 1 lime
2 tbsp runny honey
1 red pepper
maybe 1/2 bunch of chives
preparation:
Using a knife or poultry shears, cut the chicken breasts into small pieces.
Wash the peppers, deseed and cut into 1.5cm pieces.
Wash the chicken pieces, pat dry and season with salt and coarse pepper.
Preheat oven(E-stove: 200°C/convection: 180°C/gas: see manufacturer).
Heat the oil a roasting pan or in an ovenproof pan. Briefly sear the meat and peppers and remove.
Sauté the curry paste and 1 tsp curry powder in the hot frying fat, deglaze with coconut milk.
Let it all simmer and season with salt, pepper and lime juice, add meat again.
Braise in the hot oven for about 15 minutes.
Mix the honey and 1 teaspoon of cumin and spread it over the meat about 5 minutes
before the end of the roasting time.
Remove chicken from oven and sprinkle with chives, if desired.
Now the honey curry chicken can be served.