Main Meals

Chicken in coconut “gravy”

Full StarFull StarFull StarFull Star
2
Easy
10 minutes
15 minutes
Wine/Spirit Pairing
Woolworths De Wetshof Danie de Wet Signature Series Chardonnay 2016
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Ingredients

Method
  • 1 T butter
  • 2 free-range chicken breasts
  • 3 garlic cloves, finely chopped
  • 2 t ginger, finely grated
  • 1⁄2 cup chicken stock
  • 1⁄4 cup coconut milk
  • 1 lemongrass, bashed
  • 2 t fish sauce
  • 1 lime, juiced
  • 20 g macadamia nuts, toasted and roughly chopped, to garnish
  • 30 g coconut chunks, grated, to garnish
  • 10 g coriander, to garnish

Method

Ingredients

Heat a wok over high heat. Add the butter and sear the chicken fillets on both sides. Remove from the pan and turn down the heat.

Sauté the garlic and ginger for a few seconds. Add the chicken stock, coconut milk and lemongrass and reduce to a sauce.

Once the sauce has reduced, return the chicken to the wok and cook over a low heat until cooked through. Season with fish sauce and lime juice to taste.

Serve garnished with the macadamia nuts, coconut and coriander.

Discover more recipes featuring chicken here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Chicken in coconut “grav…

By Abigail Donnelly
Full StarFull StarFull StarFull Star
2
Easy
10 minutes
15 minutes

Ingredients

  • 1 T butter
  • 2 free-range chicken breasts
  • 3 garlic cloves, finely chopped
  • 2 t ginger, finely grated
  • 1⁄2 cup chicken stock
  • 1⁄4 cup coconut milk
  • 1 lemongrass, bashed
  • 2 t fish sauce
  • 1 lime, juiced
  • 20 g macadamia nuts, toasted and roughly chopped, to garnish
  • 30 g coconut chunks, grated, to garnish
  • 10 g coriander, to garnish

Method

Heat a wok over high heat. Add the butter and sear the chicken fillets on both sides. Remove from the pan and turn down the heat.

Sauté the garlic and ginger for a few seconds. Add the chicken stock, coconut milk and lemongrass and reduce to a sauce.

Once the sauce has reduced, return the chicken to the wok and cook over a low heat until cooked through. Season with fish sauce and lime juice to taste.

Serve garnished with the macadamia nuts, coconut and coriander.

Discover more recipes featuring chicken here.