This may sound like an odd combination, but the sour flavor of the kraut and the sweetness of the coconut milk turn this dish into a mix which is as unusual as it is yummy. All done in one pot.

Preparation time: 30 minutes (without marinating)

What you need:

1 tablespoon oil (use coconut oil if you have)

500 g (16-17oz) Sauerkraut, drained

1 lb (500g) chicken breast

1 medium onion, chopped

3-4 garlic gloves, minced

2 peppers (red, yellow or green) – you can substitute and/or add with any veggies, cut into small pieces

5 green onions, thinly sliced

14 oz (400 ml) coconut milk

1/2 cup (100ml) veggie broth – you can substitute with water

2 tablespoons spicy curry paste

1 tablespoon fresh cilantro, chopped

1 teaspoon salt

1 teaspoon pepper

1 tablespoon paprika powder

Chili flakes

How to do it:

Cut chicken breast in small pieces, put into a bowl, add spicy curry paste and mix well. Let marinate for at least 15 minutes and up to 4-5 hours.

Heat oil in a large pot at medium heat, add onions and cook until translucent, add garlic and cook for another minute.

Add chicken and cook for about 6-7 minutes

Add peppers/other veggies and cook for another 3-4 minutes, taste with salt, pepper and paprika powder.

Add drained Sauerkraut to the pot, mix well with chicken and veggies

Add coconut milk and veggie broth, mix well and let simmer for 10-15 minutes\

Add sliced green onions at the end

Garnish with chopped cilantro and serve over white or brown rice.

Enjoy!