Spiced coconut chicken with coriander & lime
By Diana Henry
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
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Prep:20 mins
Cook:1 hrs
- Easy
Nutrition per serving
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kcal 483
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fat 24g
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saturates 11g
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carbs 38g
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sugars 5g
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fibre 3g
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protein 25g
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salt 0.3g
Ingredients
- 1 tbsp oil
- 8 skin-on and bone-in chicken thighs
- 1 large onion, roughly chopped
- 4 garlic cloves, grated to a purée
- 3cm piece ginger, peeled and grated
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 green chillies, halved, deseeded and finely chopped
- 200g butternut squash, peeled, deseeded and cut into slices (prepared weight)
- 100g cauliflower florets
- 225g basmati rice
- 10g bunch coriander, chopped
- 2 limes, zested and juiced
- 2 lime leaves
- 300ml coconut milk
- 400ml chicken stock
Method
Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it’s not all on top. Serve immediately.
