Ingredients :
4 chicken breasts
Chips coconut
Box of ginger (1 teaspoon)
Coconut milk 1 can (about 300g)
Curry powder (2-3 level tbsp)
2 yellow onions
Optional: Paris mushrooms (a small box)
Preparation of the recipe:
Fry the onions in the olive oil over medium heat until they either transparent.
Add half the curry and brown the scallops, stirring occasionally. Salt and pepper.
Lower the heat and add the ginger, then cover with coconut milk, add the remaining curry and chips, coconut and chamignons.
