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