INGREDIENTS:
- 50 g Molino Spadoni Coconut Flour
- 450 g chicken breast in pieces
- 1 onion
- 1 clove of garlic
- 50 g of raisins
- 2 tablespoons of curry powder
- 2 tablespoons of rice flour
- 1 pot of plain yoghurt
- half a litre of vegetable stock
PREPARATION:
Sauté the onion in olive oil and put aside; in the same pan, thoroughly brown the chicken with the chopped garlic, and then add the sautéed onion, the rice flour and the curry powder, mixing well for 2 minutes. Little by little, add the hot stock, and then the coconut and the raisins. Add salt and pepper and boil for around 30 minutes. Remove from the heat and add the yoghurt. Serve with rice, boiled separately.
