Ingredients
- ⅓ cup (40 g/1¼ oz) seasoned flour
- 4 chicken breasts (with bone and skin on)
- 2 tablespoons oil
- 1 onion, chopped
- 1 small chilli, finely chopped, optional
- 1 cup (250 ml/8 fl oz) coconut cream
- 3 tablespoons mango chutney
- pinch of ground turmeric
- 2 tablespoons chopped fresh coriander
- 3 teaspoons finely shredded lime rind
- 2 tablespoons lime juice
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Place the seasoned flour on a sheet of greaseproof paper and toss the chicken in the flour until well coated, shaking off any excess. Heat the oil in a large heavy-based frying pan and fry the chicken, in batches, until browned on all sides. Transfer to a shallow ovenproof casserole dish.
2. Add the onion and chilli to the pan and cook over medium heat until soft. Stir in the coconut cream, mango chutney and just enough ground turmeric to make the sauce a light golden colour. Remove the pan from the heat, then slowly stir in the coriander, lime rind and lime juice.
3. Pour the sauce over the chicken. Cover and bake, basting occasionally, for about 35 minutes, or until the chicken is tender and cooked through. Serve with steamed rice.
