Kathrine Lynch
Kathrine Lynch’s Creamy Coconut Chicken.
CREAMY COCONUT CHICKEN
ingredients
300 grams of chicken breast
1 garlic clove
salt and pepper
1/2 tablespoon oil
1 teaspoon cornstarch
1 teaspoon chicken stock powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
160 ml coconut milk
2 courgettes
2 carrots
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Method
Season the chicken breast and crush the garlic cloves, season with salt and pepper. Add the oil to a frying pan and brown for 6-8 minutes.
Add the cornflour, chicken stock powder, onion powder, garlic powder, dried parsley and coconut milk to the skillet and simmer for 10 minutes.
Using a spiralizer, slice the zucchini and carrot into thin slices of pasta. Add to a saucepan with a small amount of water and simmer for 6-8 minutes. Drain the water and add to the casserole with the chicken, toss through the sauce. serve.