Curried Brussels Sprouts With Coconut Chicken - cooking recipe

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

Preparation

Cook potatoes in boiling salted water for 20 mins. Drain. Cook Brussels sprouts in boiling salted water for 15-20 mins. Drain.
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.
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.
To serve, pile the vegetables onto plates. Slice the chicken breasts and arrange on top. Sprinkle with parsley.