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Chicken in coconut “gravy”

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

Method

1. 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.

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

3. 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.

4. Serve garnished with the macadamia nuts, coconut and coriander.

Discover more recipes featuring chicken here.

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Easy coconut-and-chocolate macaroons

Cider-glazed spareribs with apple slaw

Peter’s luxury fruit cake

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Baked sweetcorn cream with popcorn praline

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Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Spicy tofu in coconut

Spicy corn fritters with watermelon salad

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Chicken in coconut “gravy”

Chicken in coconut “gravy”

Ingredients

Method