• 3 tbsp avocado oil
  • 2 tbsp lime juice
  • ¼ tsp each salt and pepper
  • 6 boneless, skinless chicken breasts
  • 2 tbsp unsweetened desiccated coconut
  • ½ cup chopped fresh coriander

Sauce:

  • 1 tbsp avocado oil
  • 1 ½ cups onions chopped
  • 1 clove garlic, minced
  • 1 tbsp minced ginger root
  • 2 tsp minced jalapeno peppers
  • 1 small banana, mashed
  • 1 can (700ml) coconut milk
  • 2/3 cup chopped tomatoes
  • ½ cup chicken stock
  • 2 tbsp fish sauce
  • 2 tsp each ground coriander, cumin
  • 1 tsp each salt, pepper, cayenne pepper, turmeric, ground fennel seeds
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  1. In large bowl, combine 2 tbsp of the oil, lime juice, salt and pepper. Add chicken, turning to coat. Let stand for 10 minutes.
  2. In large skillet, toast coconut over medium heat, stirring constantly, until golden, about 3 minutes.
    Set aside for sauce. In same skillet, heat remaining oil over medium high heat, brown chicken, turning once. Transfer to large
    baking dish, set aside.

 

  1. Sauce: drain fat from skillet; heat vegetable oil over medium heat.
  2. Fry onions until softened, about 4 minutes.
  3. Add garlic, ginger, jalapeno and banana; cook over medium low heat; stirring for 2 minutes.
  4. Add coconut milk, tomatoes, chicken stock, fish sauce, lime leaves, lemongrass, cumin, coriander, salt, pepper, cayenne, turmeric and fennel seeds; stir to combine.
  5. Bring to simmer; cook, stirring frequently, until
    thickened, about 10 minutes.
  6. Discard line leaves and lemongrass.
  7. Stir in lime juice, sesame oil and toasted coconut.
  8. Pour over chicken.
  9. Bake in 350oF oven for 30 minutes or until chicken is no longer pink inside.
  10. Sprinkle with cilantro.