Coconut and tomato spicy chicken

    (1)
    30 min

    The coconut and the spices complement each other beautifully. An easy dish that goes well over noodles, rice or pasta.

    HeinekenHelen

    Herefordshire, England, UK
    6 people made this

    Ingredients
    Serves: 2 

    • 1 tablespoon soy sauce
    • 1/2 teaspoon mild chilli powder
    • 1/2 teaspoon chilli flakes
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon dried mint
    • ground black pepper, to taste
    • 1 tablespoon olive oil
    • 4 chicken breast fillets, chopped
    • 3 large mushrooms, chopped
    • 4 cloves garlic, or to taste
    • 1/4 tin coconut milk
    • 1 tablespoon tomato puree
    • noodles, rice or pasta to serve

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine soy sauce, chilli powder, chilli flakes, nutmeg, coriander, mint and black pepper using a mortar and pestle to form a paste. Set aside.
    2. Heat the olive oil in a frying pan over medium high heat. Add the chicken and brown on all sides.
    3. Add the mushrooms, garlic and the prepared paste and stir fry for a few minutes.
    4. Add the tomato puree and the coconut milk and simmer covered for 10 minutes. If the sauce is still runny add 1/2 teaspoon of flour to thicken.
    5. Serve hot with your choice of cooked noodles, rice or pasta.

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    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (2)

    by
    3

    Used different ingredients. Added some Beansprouts to the sauce mixture and seved with noodles mmmmmmmmm! Delicious Recipe  -  29 Dec 2009

    by
    2

    Yummy!!! Going to cook it again in a minute, thank you!  -  29 Dec 2009

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