Chicken with coconut curry

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Meanwhile, chop 1/2 of a large onion and add it to the skillet.

Sauté the onion for about 7-10 minutes until it becomes golden and soft.

In the meantime, prepare the chicken fillet (450 g) by cutting it into small pieces.

When the onion is ready, push it to one side of the skillet. Add another tablespoon of olive oil and the chicken. Sear the meat for 1-2 minutes on each side until lightly browned.

After that, add the following to the skillet:

• diced tomatoes (400 g);
• coconut cream (200 ml);
• chicken broth (60 ml);
• minced garlic (4 cloves);
• curry powder (1.5 tablespoons);
• ground ginger (1 teaspoon);
• paprika (1 teaspoon);
• sea salt (1/2 teaspoon).

Thoroughly mix all the ingredients.

Bring the mixture to a boil, then reduce the heat.

Cover the skillet with a lid and simmer on low heat for 15-20 minutes until the chicken is fully cooked and the sauce thickens.

Serve the chicken with coconut curry hot, garnished with fresh herbs if desired.