Dairy Free ~ Gluten Free ~ Egg Free ~ Soy Free
Serves 4
Ingredients
Coconut Chicken
4 Chicken Breasts, boneless & skinless
250ml Carton of Coconut Cream
2 Tbsp Desiccated Coconut
1/2 Tsp Cornflour
1 Tsp Turmeric
1 Tsp Ground Coriander
2 Tsp Garam Masala
2 Tsp Fresh Ginger, very finely chopped
Zest of 1 Lime
Salt & Pepper
Mango Salsa
1 Large Mango
2 Spring Onions
Juice of 1 Lime
Salt & Pepper
A handful of Coriander, roughly chopped
Method
To make the coconut chicken, mix together the coconut cream, desiccated coconut, cornflour, spices, lime zest, salt and pepper in a large bowl. Add the chicken and coat with the marinade then place in the fridge and leave for at least an hour.
Preheat the oven to 200ºC/Fan 180ºC.
Place the chicken on a wire rack over a lined tray and bake in the oven for 30-40 minutes or until it is golden brown and cooked through.
To make the mango salsa, cut the mango flesh into small pieces and finely chop the spring onions. Add the lime juice and mix together then season to taste. Just before serving stir the coriander through the salsa.
