Roasted Coconut Chicken

All Recipes
All Recipes
Chilli Rating
Mild
No Chilli
Chilli Rating
Medium
Chilli Rating
Hot
Vegan
Serves
10
Serving Suggestion:
Garnish with chopped coriander and serve.

Ingredients

400g Panggang Paste

‍

400ml tinned coconut milk

‍

400g diced chopped tomatoes

‍

1.2kg diced chicken thigh

‍

200g diced white onion

‍

400g diced red peppers

‍

15g chopped coriander to garnish

Method

1. Heat some cooking oil in a pan to a medium high heat. Add onions; stir fry for 3-4mins.

‍

2. Add chicken; stir fry for 3-4 minutes. Add peppers; stir fry for 3-4mins.

‍

3. Add Panggang Paste; mix well and cook for 1-2mins.

‍

4. Add coconut milk and mix well; bring to boil then simmer for 15-20mins to desired consistency. Garnish and serve.

NORTH AFRICANSPICE PASTe

HEADY NORTH AFRICAN SPICE PASTE BLENDED
WITH SWEET CINNAMON AND LEMON
Find Out More
Find Out More

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