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This fantastic chicken dish features fabulous flavours of ginger, curry, chilli and coconut.
With a sharp knife, make deep incisions on either side of the chicken. Marinate chicken in ginger, vinegar, soy sauce, chilli, garlic, curry powder, coriander, bay leaves, salt and pepper, for at least an hour (overnight is ideal).
Brown chicken in a deep nonstick skillet over a medium- low heat. Once nicely coloured, pour over marinade and 1 cup water. Cover and simmer, for 30 minutes or until meat is tender.
Remove the cover and cook an additional 15 minutes, until the sauce reduces.
While the chicken is cooking, heat a little olive oil in a non stick frying pan. Add onions, garlic and a bay leaf and sweat for 3 - 4 minutes or until onion starts to soften. Add coconut and rice. Stir well and cook for 1 minute. Add peas and stock.
Reduce heat and simmer for 15 minutes or until all the stock is absorbed.
When the chicken is cooked, discard bay leaves and serve over rice. Top with chopped coriander, deep fried shallots and freshly squeezed lime juice.
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