Chicken with Turmeric and Coconut milk

For today’s lunch I headed  East and  made an “almost” curry with spices and herbs. Delicious! The braised shallot slightly toasted cloves, fennel seeds, turmeric and ginger. The kitchen was filled with a wonderful aroma! 😍 Accompanied with basmati rice and steamed broccoli drizzled with lemon juice. Hold me or I’ll eat it all!

For 3 portions:

• 6 small chicken steaks
• 1 shallot thinly sliced
• 1 piece of ginger the size of a tumb, chopped
• 100 ml coconut milk
• 3 heads of clove
• 1 teaspoon garlic powder
• 3 fennel seeds
• 1 chicken low-fat bouillon cube
• 1 pinch ground black pepper
• 1 teaspoon turmeric powder
• 1 tablespoon cooking oil
• 1 lemon
• 2 sprigs of coriander

1. Slightly saute the shallots, add the cloves, fennel seeds and ginger.
2. When the shallots are translucent sprinkle with turmeric.
3. Wait one minute watching so it doesn’t burn.
4. Add the chicken and allow to brown slightly.
5. Add the coconut milk and reduce slightly.
6. Add the juice of one lemon and stir well to mix.
7. Sprinkle with chopped coriander.
8. Serve with white rice, preferably basmati and steamed vegetables