Chicken With Portobello Mushrooms in Coconut Cream Sauce

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Average Rating: 5 | Rated By: 2 users

In this recipe, the chicken is cooked with portobello mushrooms and bell peppers in a creamy coconut sauce. The recipe is simple but the flavour is outstanding. Serve with vegetarian biryani rice

 

Ingredients

  • 2 Tbsp. coconut oil
  • 4 large skinless boneless chicken breasts, cut in half creating 8 thinner pieces
  • 1 Tbsp. GF dried basil
  • 1 tsp. GF sweet paprika
  • 2 garlic cloves, crushed
  • 1 large tomato, finely chopped
  • 6 small or 3 large portobello mushrooms, cleaned and thinly sliced
  • 1 large orange or red bell pepper, thinly sliced
  • 1 cup coconut milk
  • 1 cup sour cream + ¼ cup water
  • 1 Tbsp. tapioca flour
  • ½ cup chopped fresh parsley
  • Sea salt and organic GF black pepper to taste
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    Instructions

  • Heat oil over medium-high heat in a large non-stick saucepan. Flash fry chicken on all sides until golden
  • Add basil, paprika, garlic, tomato, mushrooms, bell pepper and continue frying over low heat coating the chicken with the mixture for 2 minutes
  • Add 1 cup of coconut milk and pinch of sea salt, and bring to boil. Cover and reduce the heat to low and simmer for 35 minutes
  • Mix sour cream, ¼ cup water, flour, and parsley and add to the saucepan. Cook over low heat while stirring until the sauce thickens. Season to taste.
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