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
Creamy Coconut Chicken
with sesame carrot mash
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk (optional)
- Sugar/Sweetener/Honey
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 .
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!
Carrot - 240g
Sesame Oil - 10ml
Cashew Nuts - 15g
Free-range Chicken Breast - 1
Onion - 1
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Garlic Clove - 1
Coconut Milk - 100ml
Tamari - 10ml
Ground Cumin - 5ml
Fresh Coriander - 4g
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 .
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!
Carrot - 480g
Sesame Oil - 20ml
Cashew Nuts - 30g
Free-range Chicken Breasts - 2
Onion - 1
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Garlic Clove - 1
Coconut Milk - 200ml
Tamari - 20ml
Ground Cumin - 10ml
Fresh Coriander - 8g
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 .
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!
Carrot - 720g
Sesame Oil - 30ml
Cashew Nuts - 45g
Free-range Chicken Breasts - 3
Onions - 2
Red Bell Peppers - 2
Yellow Bell Peppers - 2
Garlic Cloves - 2
Coconut Milk - 300ml
Tamari - 30ml
Ground Cumin - 15ml
Fresh Coriander - 12g
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 .
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!
Carrot - 960g
Sesame Oil - 40ml
Cashew Nuts - 60g
Free-range Chicken Breasts - 4
Onions - 2
Red Bell Peppers - 2
Yellow Bell Peppers - 2
Garlic Cloves - 2
Coconut Milk - 400ml
Tamari - 40ml
Ground Cumin - 20ml
Fresh Coriander - 15g
Woolies Products in this dish
