Smash out some unexpected mash with this recipe, where rich butter beans are used to create a silky pureé. This is topped with juicy chicken that has soaked up a wonderfully aromatic broth of coconut cream, chicken stock, lime juice, garlic, ginger & chilli. Garnished with fresh coriander.
Coconut-lime Chicken & Butter Bean Mash
Coconut-lime Chicken & Butter Bean Mash
with roasted pumpkin & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butter Beans
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Blender (optional)
- Paper Towel
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Coconut Cream, the Chicken/" title="View all our recipes with Chicken at eCook">Chicken stock, and 100ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the Lime Juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Garnish with the remaining coriander and chilli (if you want more heat).
Pumpkin Chunks - 250g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Coconut Cream - 100ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock-sachet/" title="View all our recipes with Chicken Stock Sachet at eCook">Chicken Stock Sachet - 1
Butter Beans - 120g
Fresh Chilli - 1
Fresh Coriander - 3g
Lime Juice - 10ml
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Coconut Cream, the Chicken/" title="View all our recipes with Chicken at eCook">Chicken stock, and 200ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the Lime Juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Garnish with the remaining coriander and chilli (if you want more heat).
Pumpkin Chunks - 500g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Coconut Cream - 200ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock-sachets/" title="View all our recipes with Chicken Stock Sachets at eCook">Chicken Stock Sachets - 2
Butter Beans - 240g
Fresh Chilli - 1
Fresh Coriander - 5g
Lime Juice - 20ml
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Coconut Cream, the Chicken/" title="View all our recipes with Chicken at eCook">Chicken stock, and 300ml of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the Lime Juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Garnish with the remaining coriander and chilli (if you want more heat).
Pumpkin Chucks - 750g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Coconut Cream - 300ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock-sachets/" title="View all our recipes with Chicken Stock Sachets at eCook">Chicken Stock Sachets - 3
Butter Beans - 360g
Fresh Chillies - 2
Fresh Coriander - 8g
Lime Juice - 30ml
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the Coconut Cream, the Chicken/" title="View all our recipes with Chicken at eCook">Chicken stock, and 400ml of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the rinsed beans and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
ADD MORE FLAVOUR
Once the sauce is done, remove it from the heat and mix through the cooked Chicken/" title="View all our recipes with Chicken at eCook">Chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the Lime Juice (to taste). Season and remove from the heat.
SERVE AND SAVOUR
Make a bed of the butter bean mash and top with the coconut lime Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Garnish with the remaining coriander and chilli (if you want more heat).
Pumpkin Chunks - 1kg
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Coconut Cream - 400ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock-sachets/" title="View all our recipes with Chicken Stock Sachets at eCook">Chicken Stock Sachets - 4
Butter Beans - 480g
Fresh Chillies - 2
Fresh Coriander - 10g
Lime Juice - 40ml
Frequently Asked Questions
What is the preparation time for Coconut-lime Chicken & Butter Bean Mash?
The preparation time for Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander?
The total time required to make Coconut-lime Chicken & Butter Bean Mash with roasted pumpkin & fresh coriander is between 40 and 55 minutes.
How many servings does Coconut-lime Chicken & Butter Bean Mash provide?
4 servings
What are the main ingredients in Coconut-lime Chicken & Butter Bean Mash?
Butter Beans, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks
What is the nutritional information of Coconut-lime Chicken & Butter Bean Mash?
Calories: 687, Carbs: 67 grams, Fat: grams, Protein: 50.1 grams, Sugar: 19 grams, Salt: 1271 grams
How do I prepare Coconut-lime Chicken & Butter Bean Mash?
SERVE AND SAVOUR: Make a bed of the butter bean mash and top with the coconut lime chicken. Garnish with the remaining coriander and chilli (if you want more heat). COCONUT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 200ml of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally). ADD MORE FLAVOUR: Once the sauce is done, remove it from the heat and mix through the cooked chicken, the roasted pumpkin pieces, the sliced chilli (to taste), ½ the chopped coriander and the lime juice (to taste). Season and remove from the heat. SILKY PURÉE: Place a pot over medium-high heat with the rinsed beans and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm. CHICKEN: Boil the kettle. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Coconut-lime Chicken & Butter Bean Mash?
Butter Beans, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Coconut Cream, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lime Juice, Onion, Onions, Pumpkin Chucks, Pumpkin Chunks
How many calories does Coconut-lime Chicken & Butter Bean Mash have?
687 calories
How much fat content does Coconut-lime Chicken & Butter Bean Mash have?
grams
Woolies Products in this dish
