- 500 g chicken breasts
- 50 g homemade mustard
- 2 teaspoon coconut oil
- 100 ml coconut milk or almond milk
- mix spices: turmeric, coriander, chili powder, curry, cayenne
Cut chicken breasts into slices, tenderize them a bit using meat mallet, but not too thin. Spice the meat with salt, pepper and mustard. Put on coconut oil and fry a bit (per minute on each side). Arrange meat into baking dish and sprinkle with mix of spices, pour coconut milk over it, cover with aluminium foil, ut in the oven and bake on 200 degrees half an hour. Remove foil and bake for another 10 to 15 minutes.