– Peel and finely chop the onions.
– Wash and cut the peppers into thin strips.
– Cut the chicken breasts into pieces.
– Heat 2 tablespoons of olive oil in a frying pan or wok.
– Fry the onions and peppers until tender, about 5 min. Set the vegetables aside on a plate.
– Add 2 tablespoons of olive oil and place the chicken pieces on top. Brown them quickly in the pan.
– Return the vegetables, then add the spices and coconut milk. Cover and cook for a further 5 minutes over medium heat.
– Remove from the heat and add the sesame oil. Serve piping hot with rice.