Curried Brussels Sprouts With Coconut Chicken

Name: Curried Brussels Sprouts With Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Brussels sprouts, trimmed; 4 None chicken fillets; 800 g potatoes, peeled and quartered; 60 g dessicated coconut; 1 None egg, beaten; 2-3 tbsp sunflower oil; 1/2 bunch parsley, finely chopped; 1 None onion, peeled and finely diced; 30 g butter or margarine; 1-2 tsp curry powder; 425 ml vegetable stock; 75 g whipping cream; 1 pinch caster sugar

Servings: persons

1 kg Brussels sprouts, trimmed
4 None chicken fillets
800 g potatoes, peeled and quartered
60 g dessicated coconut
1 None egg, beaten
2-3 tbsp sunflower oil
1/2 bunch parsley, finely chopped
1 None onion, peeled and finely diced
30 g butter or margarine
1-2 tsp curry powder
425 ml vegetable stock
75 g whipping cream
1 pinch caster sugar

1
Cook potatoes in boiling salted water for 20 mins. Drain. Cook Brussels sprouts in boiling salted water for 15-20 mins. Drain.
2
For the coconut chicken, put the desiccated coconut in a dish and season. Put the beaten egg in another dish. Dredge the chicken breasts in the egg then in the coconut. Heat the oil in a pan and saute the chicken breasts for 6 mins on each side.
3
For the curried Brussels sprouts, melt the butter in a pan and saute onion until soft. Add curry powder and saute briefly. Dust with flour and add stock and cream. Bring to a boil, season with salt, pepper and sugar. Toss the sprouts in the curry sauce.
4
To serve, pile the vegetables onto plates. Slice the chicken breasts and arrange on top. Sprinkle with parsley.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg Brussels sprouts, trimmed, 4 None chicken fillets, 800 g potatoes, peeled and quartered, 60 g dessicated coconut, and more.

Yes, Curried Brussels Sprouts With Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!