Creamy prawn cocktail with spiced lime wedges

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Baked coconut and chicken curry

30 minutes

Baked coconut and chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g jasmine rice
4 free-range chicken breasts
300 g butternut, chopped
2 T olive oil
1 x 400 g can coconut milk
2 T chopped coriander
zest and juice of 1 lime
1 stick cinnamon
1 x 5 g korma spice kit
3 T korma paste
½ cup chicken stock
sea salt and freshly ground
black pepper
½ x 120 g punnet organic
coconut, shaved and toasted

Method

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Creamy prawn cocktail with spiced lime wedges

Baked potato in shrimp butter

Butterfish carpaccio

Apple, walnut and baby-leaf salad

Quick guava ice cream with candied guavas and coconut

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Warm squid and chermoula salad with crisp fennel

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Mango-and-chilli margarita

Grilled whole fish with watermelon salsa

Oven-roasted fish with lime-butter, spinach, shiitake mushrooms and shoestring potatoes

Baked coconut and chicken curry

Baked coconut and chicken curry

Ingredients

Method