Coconut curry (ginger)

Our syrups are great for savory dishes, especially for grilling certain ingredients!

• 2 teaspoons curry powder
• 2 yellow onions
• 4 chicken cutlets (120 g each)
• 4 cl of raw ginger syrup
• 1 can of 300 g coconut milk
• 1 tomato
• button mushrooms

Brown the chopped onions in the pan with a little oil. Add two spoons of curry. Cook the chicken escalopes in the same pan, salt and pepper. Add the rest of the curry. Pour a drizzle of ginger syrup to caramelize the escalopes. You can optionally add coconut syrup.

Pour in the coconut milk. Add the chopped tomato and mushrooms. Simmer for 30 min. Serve with white rice.