Coconut, ginger and lemongrass chicken

  • place PRE 10 minutes
  • place COOK 15 minutes
  • place SERVES 4
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This is a quick tasty chicken dish that will pep up your Pesach menus. I use chicken breast as it takes only 10 minutes to cook, making it ideal for midweek meals. You can replace the breast with chicken on the bone or boneless thighs if you prefer, but cook it for about half an hour longer.

  • Cut off any fat from the chicken and dice into 2cm cubes.
  • Warm the oil in a large non-stick frying pan. Add the onion and cook on a low heat for 5 minutes and then add the ginger, salt, pepper, chilli and 2 finely chopped lemongrass stalks. Stir and after a couple of minutes add the chicken pieces and turn up the heat to medium-high. Cook for a few minutes until the chicken is golden on all sides.
  • Once the chicken has turned golden add a little more salt and pepper, the coconut milk, 1 tablespoon of parsley or coriander and the remaining bashed lemon grass stalk. Stir and cook uncovered for a final 6-8 minutes over low-medium heat.
  • Transfer to a warmed platter and sprinkle with the remaining parsley/coriander.

4-5 tbsp extra-virgin olive oil

1 finely sliced onion

1 tbsp grated fresh ginger

1 fresh chilli, partially deseeded and finely sliced

3 lemongrass stalks, 2 finely chopped and one bashed

700g skinless chicken breast, diced into 2x2cm cubes

1 x 400ml can coconut milk

2 tbsp freshly chopped parsley or coriander (depending on taste)

Salt and freshly ground black pepper to taste

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