De­li­ciously easy co­conut chicken

Kapi-Mana News - - COMMUNITY COOKBOOK -

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 1⁄ cup co­conut thread

2 Asian greens: 2 baby bok choy, rinsed and ends trimmed 1cm 1⁄ telegraph cu­cum­ber

2 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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.