Chocorango is full of ideas for the summer. Today, we brought a very light and flavorful dish made with chicken, coconut milk, tomato and basil. Try it and then tell us what you think.
1 chicken breast
Recipe from Ana Maria Magazine 306.
Salt
Juice of 1/2 lemon
Ají pepper diced
Coconut Sauce
Olive oil
1 garlic clove, diced
50ml coconut milk
200g table cream
100g diced tomato
Fresh basil
Directions
Cut the chicken into strips and marinate in salt, lemon juice and pepper. Reserve for 30 minutes.
Coconut Sauce
Fry the chicken and garlic in a little olive oil. Add coconut milk, cream and simmer in low heat until thick. Add tomato and salt if necessary. Add basil and stir gently. Serve immediately.
Cook's tip: Use sweet grape tomato to have a yummier dish.
Serve: 4 portions.
Recipe from Ana Maria Magazine 306.
this looks like it is full packed with wonderful flavors
ReplyDeleteThis looks so wonderfully delicious!
ReplyDeleteGreat dish Only now I'm wishing for summer back and winter is just starting for us.
ReplyDeleteWhat a lovely fresh and delicious meal!
ReplyDeleteBeautiful combination of colors and a lovely presentation. Well done indeed. Yummm.. this sounds so light and delicious. Even though winter is approaching, I think we would enjoy this as a little luncheon to brighten our dark days.
ReplyDeleteHow delicious and creamy! I bet it has wonderful coconut flavor.
ReplyDeleteWe use a lot of coconut milk in many of our recipes here in Malaysia and Singapore. I'm sure I will love this a lot too!!
ReplyDeleteSummer has now left us here in the UK.
ReplyDeleteThis would be perfect to eat under the heat of the sun and it is a feast for the eyes.
I love coconut, that must be so yummy.
ReplyDelete