- coconut milk
- coconut oil
- Cherry tomato
- Chicken broth
- medium leek
- Thoroughly wash all the vegetables.
- Finely chop the leeks.
- Put the coconut fat into a pan and sauté the leek, cayenne pepper and mushrooms. After a few minutes, add the chicken cut into strips and sauté.
- Next, add the chicken stock, coconut milk and cherry tomatoes and leave it to simmer over a low heat for 20 minutes.
- Adjust the seasoning to taste.