2 way chicken crumble

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.

Comments                        add a comment

This sounds fantastic - cant wait to try it out

Ingredients

1 red pepper, cored, skinned and roughly chopped
2 Spring onions, roughly chopped
2 garlic clove, finely chopped
2cm knob of fresh ginger root, peeled
1/2 red chilli, seeded and chopped
1 stalk of Lemon grass, bruised and roughly chopped
225g breadcrumbs
zest and juice of 1 lemon
400ml coconut cream
5g cornflour
4 chicken breasts
3 tbsp Olive oil

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