eCook Meal
Coconut-lime Chicken & Butter Bean Mash
with roasted pumpkin & fresh coriander
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.
Serving guide
Choose your portion size.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
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. 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the Chicken stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 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 Chicken, the pumpkin pieces, the chilli (to taste), ½ the 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. Garnish with the remaining coriander and chilli (if you want more heat).
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
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. 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the Chicken stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 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 Chicken, the pumpkin pieces, the chilli (to taste), ½ the 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. Garnish with the remaining coriander and chilli (if you want more heat).
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the Chicken stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 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 Chicken, the pumpkin pieces, the chilli (to taste), ½ the 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. Garnish with the remaining coriander and chilli (if you want more heat).
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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.
COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the Chicken stock, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until reduced slightly, 6-7 minutes (shifting occasionally).
SILKY PURÉE
Place a pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 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 Chicken, the pumpkin pieces, the chilli (to taste), ½ the 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. Garnish with the remaining coriander and chilli (if you want more heat).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.30
for 4 servings · R61.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chicken Stock Sachets needs 4Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
Shopping
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Woolies Products in this dish
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, Chilli, Coconut Cream, Fresh Coriander, Garlic, Ginger, Lime Juice, Onion, 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?
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. Remove from the pan, season, and set aside. 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). ADD MORE FLAVOUR: Once the sauce is done, remove it from the heat and mix through the chicken, the pumpkin pieces, the chilli (to taste), ½ the coriander and the lime juice (to taste). Season and remove from the heat. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). COCONUT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and ginger and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream, the chicken stock, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until reduced slightly, 5-6 minutes (shifting occasionally). SILKY PURÉE: Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Coconut-lime Chicken & Butter Bean Mash?
Butter Beans, Chicken, Chicken Stock, Chilli, Coconut Cream, Fresh Coriander, Garlic, Ginger, Lime Juice, Onion, 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