(Tina Turner voice) You know every now and then you might like to hear something from us. Nice…and eeeeassy.
If you’re a fan of South East Asian food, the ingredients below will be both familiar and tasty to you. Am I claiming authenticity in this recipe? Absolutely not – and I never do except for if we’re talking about my mum’s best pan fried chicken (make it soon to save a life). But am I saying you’re going to love this? Reader – of course you will.
White rice continues to be a luxury in our house – 9 times out of 10 I’ll put it in the weekly online shop only to find that CB’s nipped in and replaced it with brown just before the checkout. This week, I just bought it on my way home from work and quietly cooked it. Did she stop me? Did she ****.
Coconut Lime Chicken
If you’re being good, have less chicken but do not under any circumstances use half fat coconut milk.
- 1 tbsp vegetable oil
- 2 chicken breasts, cut in half if they’re thick
- 1/2 red onion, diced
- thumb sized piece of ginger
- 1 medium red chilli (seeds in or out depending on how much of a hard lad you are), diced
- 1/2 tsp chilli flakes (extra for garnish)
- 1/2 chicken stock cube
- 1 small bunch coriander, leaves chopped (reserve some for garnish)
- juice of 1 lime
- 1 can full fat coconut milk (don’t shake it!)
- 1 tbsp brown sugar
- 150g white rice
- Heat up half a tbsp oil in a pan
- Fry the chicken for 3-4 minutes on both sides until it’s nicely browned, then take the chicken out and set aside.
- In the same pan, heat up the remaining oil. Add the onion, ginger, fresh chilli and chilli flakes and gently fry for around 5 minutes until they’ve softened.
- Make up the stock using 150ml water and the stock cube. Add the stock to the pan, along with the coriander and lime juice. Simmer for 5 minutes. Boil the kettle for the rice.
- Add the creamy part of the coconut milk to the pan (top half of the can), and stir in the sugar. In the meantime – and in a separate saucepan – put your rice on, using the remaining half can of coconut milk, topping up the pan with water.
- Back to the main event, add the chicken back the pan and gently simmer for 10 minutes (the chicken and rice should be ready at roughly the same time). Garnish with the remaining coriander and chilli flakes.