Créé avec l’IA
Creamy Lemon Coconut Chicken and Potato Stew
45 min 525 kcal par portion Facile
Ingrédients
4 Portions
- Halal-certified skinless chicken breast800 g
- Potatoes800 g
- Tomatoes500 g
- Onion250 g
- Garlic20 g
- Dairy-free light coconut milk400 ml
- Lemon juice60 g
- Water500 ml
- Salt6 g
Instructions
- 1
Cut the chicken breast into bite-sized pieces. Peel the potatoes and cut them into 2–3 cm chunks.
- 2
Dice the tomatoes and onion, then finely mince the garlic.
- 3
Place a large pot over medium heat. Add the onion with 2–3 tablespoons of the measured water and cook for 5 minutes, stirring frequently, until softened.
- 4
Add the garlic and cook for 1 minute. Add the tomatoes and half of the salt, then cook for 6–8 minutes until the tomatoes soften and become saucy.
- 5
Add the chicken pieces and stir for 3–4 minutes, until their surfaces are no longer pink.
- 6
Add the potatoes, remaining water, and remaining salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
- 7
Stir in the light coconut milk. Simmer uncovered over low to medium-low heat for another 12–15 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 74°C.
- 8
Lightly mash a few potato pieces against the side of the pot and stir them into the stew to create a creamier consistency.
