For the Coconut Chicken: Preheat the oven to 400
aste, if desired.
For Coconut Chicken Strips:
Preheat oven to
Place chicken, coconut milk, ginger, lemongrass, fish sauce,
br>For the coconut chicken, put the desiccated coconut in a dish and
edium high heat.
Season chicken breast with paprika, lemon pepper
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
CHICKEN RECIPE: In a large bowl, combine
an of coconut milk into a large bowl. Add chicken tenders and
killet with lid.
Add chicken breasts. Return broth to a
b>Chicken:
In a shallow baking dish or pie plate combine coconut
r deep frying).
Trim chicken breast so the pieces will
Cut each chicken breast into 4 to 6 (
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
t diffeent times in this recipe. also crack eggs into bowl
Brown chicken breasts in a
rom heat and whisk in chicken broth and milk.
Bring
x13 baking pan.
Pat chicken dry and place in the
ll marinade ingredients together, except chicken, to a food processor and
t room temperature.
For Chicken -- in a bowl place 1
edium-high heat. Add the chicken and cook for 5 minutes