Chicken in coconut “gravy”

Chicken in coconut

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  • 2
  • Easy
  • Carb Conscious
  • 10 minutes
  • 15 minutes
  • Woolworths De Wetshof Danie de Wet Signature Series Chardonnay 2016


  • 1 T butter
  • 2 free-range chicken breasts
  • 3 garlic cloves, finely chopped
  • 2 t ginger, finely grated
  • 1⁄2 cup chicken stock
  • 1⁄4 cup coconut milk
  • 1 lemongrass, bashed
  • 2 t fish sauce
  • 1 lime, juiced
  • 20 g macadamia nuts, toasted and roughly chopped, to garnish
  • 30 g coconut chunks, grated, to garnish
  • 10 g coriander, to garnish

Cooking Instructions

Heat a wok over high heat. Add the butter and sear the chicken fillets on both sides. Remove from the pan and turn down the heat.

Sauté the garlic and ginger for a few seconds. Add the chicken stock, coconut milk and lemongrass and reduce to a sauce.

Once the sauce has reduced, return the chicken to the wok and cook over a low heat until cooked through. Season with fish sauce and lime juice to taste.

Serve garnished with the macadamia nuts, coconut and coriander.

Discover more recipes featuring chicken here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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