One-Pan Saucy Coconut Chicken
25 min527 kcal each
Spice-crusted chicken breasts finished in a rich tomato-coconut sauce with toasted coconut, coriander and lime. A twenty-minute curry-house-style dinner.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless680 g
- Paprika1½ tsp
- Ground cumin1¼ tsp
- Ground coriander½ tsp
- Olive oil2 tbsp
- Onion1 piece
- Garlic4 clove
- Tomato paste4 tbsp
- Coconut, desiccated, unsweetened20 g
- Coconut milk, canned1 can
- Fresh coriander4 g
- Lime juice2 tbsp
- Sea salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 20 min- Pat the chicken dry and rub with 1 teaspoon paprika, 1 teaspoon cumin, ¼ teaspoon coriander, salt and pepper.
- Heat 1 tablespoon oil in a deep pan over medium-high heat and cook the chicken 4–5 minutes a side without moving it; set aside.
- Add the remaining oil, the diced onion and mashed garlic, scraping up the spices.
- Stir in the rest of the spices, the tomato paste and the coconut and cook 2–3 minutes.
- Add the coconut milk and coriander and stir into a thick sauce; season, return the chicken and simmer a few minutes until cooked through.
- Squeeze over the lime and serve over rice.
- Keeps 4 days in the fridge or 3 months frozen. Reheat gently on the hob.
Nutrition
per servingCal
527
Protein
40g
Carbs
12g
Fat
37g
Of 4.1g of sugar per serving, 0g is added sugar.
Of 37g of fat per serving, 24g is saturated.
