Deliciously easy coconut chicken
Chicken with a coconut thread crust is delicious. You’ll prepare it this way again and again.
COCONUT-CRUSTED CHICKEN WITH RED CURRY KUMARA AND ASIAN GREENS
Red curry kumara: 400g red kumara, scrubbed and diced 1.5cm 1 tablespoon red curry paste (store bought) 1 tablespoon olive oil
Coconut-crusted chicken: 300g skinless, boneless chicken breast 1 tablespoon mayonnaise
cup coconut thread
Asian greens: 2 baby bok choy, rinsed and ends trimmed 1cm
telegraph cucumber 1 tablespoon lemon juice To serve: 2–3 tablespoons coriander leaves Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper. Toss kumara, curry paste and oil in a medium bowl to coat. Place on first prepared tray, season with salt and roast for 15–20 minutes, or until kumara is tender. Turn once during cooking. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place chicken on the second prepared tray, cut-side-up. Season with salt and evenly coat with mayonnaise. Sprinkle over coconut and lightly pat down. Bake chicken (below kumara) for 12–15 minutes, until golden and just cooked. Check occasionally to avoid burning. Prepare the Asian greens. Very thinly slice bok choy; slice cucumber in half lengthways, use a teaspoon to scoop out seeds (discard) and thinly slice. Add to a bowl with lemon juice and a drizzle of oil. Season with salt and pepper and toss to combine.