Chicken breast with rum

Fragrant chicken breast with rum, curry, and coconut milk.

Ingredients

600 g chicken breast

70 g rum

1 onion

2 peppers

lemon

250-300 ml coconut milk

3 tsp curry

olive oil

garlic

Cut 600 g of chicken breast into cubes about 2 cm in size.
Marinate the chicken breast in 70 g of rum and a few finely chopped or pressed garlic cloves. Let it sit for at least 15 minutes.
Finely chop 1 onion.
Cut 2 peppers into strips or cubes.
In a pan, heat 1 tbsp of olive oil over medium heat.
When the pan is well heated, add the chopped onion and cook for about 5 minutes until it softens and becomes translucent.
Add the chopped peppers to the onion and cook for another 5 minutes until they soften.
Pour the juice of 1/2 lemon into the pan and stir.
Add the marinated chicken breast to the pan and cook for about 5 minutes until the meat turns white on the outside.
In a bowl, mix 250-300 ml of coconut milk, 3 tsp of curry, and 1 tbsp of olive oil.
Stir the mixture well until the curry is completely dissolved.
Pour the coconut milk and curry mixture over the chicken breast.
Reduce the heat to low, cover the pan, and let the dish simmer for at least 15 minutes.
Stir occasionally to prevent burning.
Serve the rum-infused chicken breast hot.