Recipes
Chicken with coconut milk
For 4 people
400 g Orecchiettes
Salt
1 green Chili pepper
1 stick Leek
1 piece Ginger (approx. walnut sized)
200 g Chicken breast
Pepper
100 g Maize (tinned)
1 bunch Chives
4 tsp Groundnut or canola oil
100 ml unsweetened Coconut milk (tinned)
100 ml Stock
Preparation time: 30 min.
Per Portion approx.: 470 kcal
1. Cook the orecchiettes as per the packaging in-
structions in salt water until al dente. Cut the chili
pepper into fine stripes without the seeds. Clean
the leek, slice it lengthways, wash it and slice it
into strips. Peel the ginger and cut it into small
pieces. Cut the chicken breast into 1 1/2 cm
wide strips, spice them with salt and pepper.
Drain the maize. Wash the chives and cut into
fine rolls.
2. First heat the wok, then the oil. Fry the chicken
for approx. 4 mins until gold-brown. Place the
chives in the middle of the Wok and steam for
approx. 2 mins until glassy. Add the chili, ginger
and maize, then cook for approx. 2 mins, stirring
constantly.
Mix everything together.
3. Pour in the stock and coconut milk, cook for ap-
prox. 3 mins whilst covered. Allow the orecchiettes
to become hot in the mix, add salt and pepper.
Serve sprinkled with the chive mini-rolls.