Chicken Rolls with Peanut Butter

In curry sauce

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Ingredients

2	carrots, peeled and cut in thin stripes
4	spring onions, cut in thin stripes
	salt and pepper
4	chicken breat fillets
4 tbsp	peanut butter
200 ml	vegetable stock
250 ml	coconut milk
2 tbsp	oil
1 tbsp	butter
1 tbsp	flour
2 tbsp	curry powder

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the carrots in salted water for 4 minutes.

Cut the fillets lengthwise into thin escalopes. Season with salt and pepper on both sides. Spread the inside of each escalope with 1 tablespoon of the peanut butter. Divide the carrot and onion stripes on the meat. Roll up and tighten with toothpicks.

In a pan, heat the oil. Fry the rolls until golden all around. Add the stock and the coconut milk. Cover and simmer for 10 minutes. Remove the rolls from the pan and set aside.

In a saucepan, melt the butter. Stir in the flour and the curry powder. Pour in the coconut sauce and bring to a boil, stirring constantly. Cook for 8 minutes over low heat, stirring frequently. Season to taste with salt and pepper. Add the rolls and simmer until the meat is hot again.