2 way chicken crumble
By: Alan Coxon From: Good Food Bites
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2 way chicken crumble
- Prep time:
- 25 mins
- Cook time:
- 25 mins
- Serves:
- 4
Tender crumbed chicken and a creamy coconut sauce make a terrific duo in this lip-smacking supper from Alan Coxon
Ingredients
- 1 red pepper, cored, skinned and roughly chopped
- 2 Spring onions, roughly chopped
- 2 clove Garlic, finely chopped
- 2cm knob of Ginger, peeled
- 1/2 red chilli, seeded and chopped
- 1 stalk of Lemon grass, bruised and roughly chopped
- 225g breadcrumbs
- zest and juice of 1 Lemons
- 400ml coconut cream
- 5g cornflour
- 4 Chicken breast
- 3 tbsp Olive oil
Method
1. Set the oven to 200°C/gas 6. Place the red pepper, onions, garlic, ginger chilli and lemon grass into a food processor and blitz into a smooth paste.2. Divide the paste into 2 (half for the crumble and half for the sauce).
3. For the crumble, add the breadcrumbs and zest of lemon, to form a dry crumb.
4. For the sauce, place the remaining paste into a saucepan, add the coconut milk and bring to the simmer. Mix in the dissolved cornflour and stir until the sauce thickens.
5. Place the chicken into an ovenproof dish and drizzle over the olive oil and lemon juice.
6. Scatter with the crumble mixture, transfer to the oven and cook for 20 minutes.
7. Serve with the sauce.
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Latest Comment
View all comments (4)This recipe was so easy and exceptionally tasty. It will be a regular on my home menu.
Looks easy and looks tasty shall be trying it out and working down the list. Lots of love a manx gal
Looks very easy and tasty, shall be making this one. Will also be working down the menu list. Lots of love a manx gal
This sounds fantastic - cant wait to try it out