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!
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!
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!
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!
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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