4 Chicken Breasts
Knob of Ginger
Bunch of Coriander
400ml Coconut Milk
Preheat oven to 180°C
Cut up small pieces of chicken and place into a bowl along with, grated ginger, lemongrass, grated chilli, grated garlic clove, spoonful of coconut milk and the zest from a lime. Spoon over a tbsp. of olive oil and season it with salt and pepper. Mix it all together and cover for 10 minutes until marinated.
In a frying pan pour in the rest of the coconut milk, tsp of lemongrass, grated ginger and chilli and the juice from one lime. Simmer on a low heat, stirring occasionally.
Using a griddle pan, heat some olive oil and place on your chicken on a high heat. Cook them so that they are cooked on the outside but not necessarily cooked on the inside. Place onto a baking tray and cook for a further 15 minutes in the oven.
Cook rice accordingly to the instructions on the packet and then serve on a plate next to the chicken and finally, pour over the rest of the sauce and top with some lemongrass and red chillis.
Products UsedMasterClass Carbon Steel 35.5cm WokKitchenCraft Non-Stick 31.5cm x 20cm Baking Pan