Coconut and tomato spicy chicken

    Coconut and tomato spicy chicken


    5 people made this

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

    HeinekenHelen Herefordshire, England, UK

    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

    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 (2)


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


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

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