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You will need

• - 2 pcs. chicken fillet;
• - 2 tomatoes;
• - 200 ml of coconut milk;
• - 3 cloves of garlic;
• - 2 teaspoons of sugar;
• - 1/2 tsp ground coffee coriander;
• - a mixture of peppers, salt.

Instructions

1

Cut the skin on tomatoes, shave themboiling water, then peel. Cut the tomato pulp into small cubes. Garlic clean, finely cut with a sharp knife. Chicken fillet first rinse, then cut into small pieces.

2

Spread 2 tablespoons in a skilletvegetable oil, add chopped tomatoes with garlic, fry for 2-3 minutes, stirring. Then add salt to taste, add sugar and a mixture of peppers. Pour into the skillet coconut milk, stir, cook together for another 2-3 minutes.

3

Put the chicken fillet in a skillet to sauce,mix, cover with a lid. Cook on medium heat for about 20 minutes until the meat is ready. After that try the taste, if there is not enough salt, then salt, you can add spices to your taste, just do not beat the pleasant tomato-coconut taste of the sauce.

4

Spread the finished chicken intomato-coconut sauce on plates, sprinkle with coconut shavings, decorate with fresh twigs of coriander or parsley. Serve the dish hot. As a side dish to the chicken, boiled rice, potatoes, and beans are also suitable.