Chilli Coconut Chicken

Although there seems to be lots of ingredients in this recipe it is surprisingly easy to make. It is also another great way to use up leftover coriander. Serving two, you can have it for dinner one night and then take to work the next day Feel free to also add more chilli if you like your meals a bit spicier.


  • 30 g butter
  • 2 chicken breast fillets, diced
  • 1 onion, sliced
  • 1 teaspoon garlic
  • 1/2 teaspoon chilli
  • 2 teaspoons fresh coriander
  • 2 teaspoons lime or lemon juice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fish sauce
  • 2 teaspoons plain flour
  • 1 teaspoon chicken stock powder
  • 3/4 cup coconut milk

To serve

  • Rice
  • Steamed vegetables ( carrot, beans, red capsicum)

1. Mix together coconut milk, chicken stock and flour in a small bowl
2. Mix together all herbs, spices, fish sauce and lemon juice
3. Heat butter in the pan, cook chick until brown and cooked through. Drain on absorbent paper
4. Add onion and herb mixture to the pan and cook until onion is soft
5. Return chicken to the pan, add coconut milk mixture and continue to stir over heat until mixture thickens
6. Serve with rice and steamed vegetables


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