Coconut Vanilla Chicken
Cut the chicken into small pieces and brown over high heat with a little olive oil.
Thinly slice the onion and set aside.
Cut the tomatoes into small cubes and set aside.
When the chicken is nicely browned, add the special meat curry and stir to impregnate all the pieces of chicken.
Then add the onion and leave to sweat for 5 minutes.
Then add the tomatoes and leave to cook for another 5 minutes, stirring.
Cover everything and simmer over low heat for 30 minutes.
Split the extra vanilla pods and scrape the seeds inside.
Add the vanilla seeds with the coconut milk to the preparation and simmer over very low heat for 15 minutes (the preparation should not boil at the risk of causing the sauce to turn).
When ready to serve, add a little parsley to the dish.Servir avec du riz ou des pâtes.