- 1 kg of chicken fillets
- 1/2 red pepper
- 1/2 green pepper
- 3 lime leaves
- 1 onion
- 4 tomatoes
- 1 can of coconut milk
- Chicken broth
- Olive oil
- Black pepper
Fry the onion in a pan until it becomes transparent, reserve it.
Add the chicken to the pan (cut into small pieces) and cook until it is brown.
Then mix the peppers, the chili, the tomatoes, the lemon grass, lemon leaves (previously cut) with the chicken and add the onion and two tablespoons of curry. Mix it slowly.
Add the coconut milk and a teaspoon of chicken broth. Boil the whole mixture and later we let it simmer for an hour. If it is necessary to liquefy a little more the sauce, we will add more chicken broth.
Serve the dish accompanied with basmati rice.