Creamy Coconut Chicken

Moreish chicken in a creamy, dreamy, and flavourful coconut and tamari sauce served with sesame oil-flavoured carrot mash, sprinkled with cashew nuts. This dish will tantalize your senses, buds!

Creamy Coconut Chicken

with sesame carrot mash

4.7

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
  • Milk (optional)
  • Sugar/Sweetener/Honey
Photo of Creamy Coconut Chicken
  1. SESAMASH

    Place a pot of cold salted water over a high heat. Add the Carrot chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), seasoning, and the Sesame Oil. Cover to keep warm.

  2. TOASTED NUTS

    Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  3. SIZZLING Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden. Remove from the pan on completion and set aside.

  4. CREAMY COCO-SAUCE

    Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red & yellow peppers and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Coconut Milk, the Tamari, the cumin, a sweetener of choice (to taste), and seasoning. Mix until fully combined. Leave to simmer for 5-8 minutes, until slightly thickened. Add a splash of water if it reduces too quickly. In the final 2-3 minutes, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips .

  5. OPEN SESAME

    Plate up the sesame mash and sprinkle over the toasted nuts. Side with the creamy coconut Chicken/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the chopped coriander. Great work, Chef!

  1. SESAMASH

    Place a pot of cold salted water over a high heat. Add the Carrot chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), seasoning, and the Sesame Oil. Cover to keep warm.

  2. TOASTED NUTS

    Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  3. SIZZLING Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden. Remove from the pan on completion and set aside.

  4. CREAMY COCO-SAUCE

    Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red & yellow peppers and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Coconut Milk, the Tamari, the cumin, a sweetener of choice (to taste), and seasoning. Mix until fully combined. Leave to simmer for 5-8 minutes, until slightly thickened. Add a splash of water if it reduces too quickly. In the final 2-3 minutes, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips .

  5. OPEN SESAME

    Plate up the sesame mash and sprinkle over the toasted nuts. Side with the creamy coconut Chicken/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the chopped coriander. Great work, Chef!

  1. SESAMASH

    Place a pot of cold salted water over a high heat. Add the Carrot chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), seasoning, and the Sesame Oil. Cover to keep warm.

  2. TOASTED NUTS

    Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  3. SIZZLING Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden. Remove from the pan on completion and set aside.

  4. CREAMY COCO-SAUCE

    Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red & yellow peppers and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Coconut Milk, the Tamari, the cumin, a sweetener of choice (to taste), and seasoning. Mix until fully combined. Leave to simmer for 5-8 minutes, until slightly thickened. Add a splash of water if it reduces too quickly. In the final 2-3 minutes, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips .

  5. OPEN SESAME

    Plate up the sesame mash and sprinkle over the toasted nuts. Side with the creamy coconut Chicken/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the chopped coriander. Great work, Chef!

  1. SESAMASH

    Place a pot of cold salted water over a high heat. Add the Carrot chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), seasoning, and the Sesame Oil. Cover to keep warm.

  2. TOASTED NUTS

    Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  3. SIZZLING Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, add the Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips and fry for 1-2 minutes per side until golden. Remove from the pan on completion and set aside.

  4. CREAMY COCO-SAUCE

    Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red & yellow peppers and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the Coconut Milk, the Tamari, the cumin, a sweetener of choice (to taste), and seasoning. Mix until fully combined. Leave to simmer for 5-8 minutes, until slightly thickened. Add a splash of water if it reduces too quickly. In the final 2-3 minutes, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken strips .

  5. OPEN SESAME

    Plate up the sesame mash and sprinkle over the toasted nuts. Side with the creamy coconut Chicken/" title="View all our recipes with Chicken at eCook">Chicken and garnish with the chopped coriander. Great work, Chef!

Frequently Asked Questions

What is the preparation time for Creamy Coconut Chicken?

The preparation time for Creamy Coconut Chicken with sesame carrot mash is between 15 and 30 minutes.

What is the total time required to make Creamy Coconut Chicken with sesame carrot mash?

The total time required to make Creamy Coconut Chicken with sesame carrot mash is between 35 and 50 minutes.

How many servings does Creamy Coconut Chicken provide?

4 servings

What are the main ingredients in Creamy Coconut Chicken?

Carrot, Cashew Nuts, Chicken, Coconut Milk, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Garlic Clove, Garlic Cloves, Ground Cumin, Onion, Onions, Red Bell Pepper, Red Bell Peppers, Sesame Oil, Tamari, Yellow Bell Pepper, Yellow Bell Peppers

What is the nutritional information of Creamy Coconut Chicken?

Calories: 739, Carbs: 58 grams, Fat: grams, Protein: 46.4 grams, Sugar: 25.1 grams, Salt: 857 grams

How do I prepare Creamy Coconut Chicken?

OPEN SESAME: Plate up the sesame mash and sprinkle over the toasted nuts. Side with the creamy coconut chicken and garnish with the chopped coriander. Great work, Chef! SESAMASH: Place a pot of cold salted water over a high heat. Add the carrot chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), seasoning, and the sesame oil. Cover to keep warm. TOASTED NUTS: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. SIZZLING CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken strips and fry for 1-2 minutes per side until golden. Remove from the pan on completion and set aside. CREAMY COCO-SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced onion and the sliced red & yellow peppers and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the coconut milk, the tamari, the cumin, a sweetener of choice (to taste), and seasoning. Mix until fully combined. Leave to simmer for 5-8 minutes, until slightly thickened. Add a splash of water if it reduces too quickly. In the final 2-3 minutes, add the browned chicken strips .

What should be prepared from my kitchen to make Creamy Coconut Chicken?

Carrot, Cashew Nuts, Chicken, Coconut Milk, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Garlic Clove, Garlic Cloves, Ground Cumin, Onion, Onions, Red Bell Pepper, Red Bell Peppers, Sesame Oil, Tamari, Yellow Bell Pepper, Yellow Bell Peppers

How many calories does Creamy Coconut Chicken have?

739 calories

How much fat content does Creamy Coconut Chicken have?

grams

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