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creamed coconut boiling water curry powder Chinese five spice powder fresh ginger chicken breasts oil garlic soy sauce salt fresh coriander
Viewed: 23 - Published at: 8 years agoIngredients
- 50 g creamed coconut, cut into chunks
- 300 ml boiling water
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon Chinese five spice powder
- 1 teaspoon fresh ginger, grated
- 2 chicken breasts, diced
- 2 tablespoons oil (I used sesame oil)
- 1 garlic clove, crushed
- 1/2 tablespoon soy sauce
- salt
- 1 tablespoon chopped fresh coriander (cilantro)
Method
- Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour.
- Heat the oil in a wok or pan. Add the garlic and cook for a minute.
- Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring.
- Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes.
- Season with salt and the coriander.
- Serve with boiled rice or home cooked egg fried rice.
