Chicken strogonoff with coconut milk

Brazilian Strogonoff is one a wonderfully, creamy, comfort food.

Ingredients

• 1 tbsp butter

• 1 tbsp olive oil

• 1 kg chicken breast

• ½ onion

• 1 can of sliced champignon mushrooms

• ¼ cup of ketchup

• 2 tbsp mustard

• 1 tbsp worcestershire sauce

• 800 ml coconut milk

• 1 tbsp cornstarch

• 150 ml water

• dried basil

Mise en place

1. Dice the chicken in small cubes

2. thinly slice the onion (or shred it if you prefer)

Directions

1. Season the diced chicken with salt and pepper and let it rest for a few minutes

2. Cook the chicken on a nonstick frying pan over medium heat.

3. Add the onions and mushroom, and cook until the onions are translucent, and the mushrooms lose some of its water.

4. On a separated bowl, add mustard, ketchup, worcestershire sauce, coconut milk, and cornstarch. Mix it well until the cornstarch is throughly dissolved.

5. Once the chicken is ready, add the coconut milk sauce, cooking for an extra 5 to 10 minutes, or until the sauce thickens a little more

There's a lot of sauce. I recommend using a bigger pan for this part.

Also, the original dish is served with white rice and shredded potato chips.

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