Helen RandellCoconut chilli chicken
November 3rd 2009 08:59
After such success with Jo Seagar's Chardonnay Cake, I flicked through her book looking for more inspiration. To be perfectly honest, everything looked good, but this one stood out as something to try. A friend came over for dinner and that was that!
I changed the recipe a little to suit my tastes and what I had in the fridge - and I would encourage you to do the same.
Ginger, sweet chilli and coconut cream chicken
inspired by Jo Seagar's Cook School Recipes
2 tbspb olive oil
3 large skinless chicken breasts, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
1 small onion, finely chopped
1 green capsicum, deseeded and chopped
grated rind and juice of 1 lemon
1 x 400g coconut cream
100ml sweet chilli sauce
2 spring onions, chopped
1/2 cup chopped parsley
Heat the oil in a large non-stock frying pan and fry the chicken for 6-7 minutes. Add the ginger, garlic, onion and capsicum and fry together for 2 minutes. Once the onion has softened, add the lemon rind and juice , coconut cream and sweet chilli sauce. Turn the heat down to a simmer and cook for 3-4 minutes. Add the spring onions and parsley, stir through and garnish with a little extra parsley. Serve with rice and steamed broccollini
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