Coconut chicken

Ingredients :

• ¼ cup seasoned flour
• 4 chicken breasts (with bone and skin on)
• 2 tbsp oil
• 1 onion, chopped
• 1 small chili, finely chopped (optional)
• 1 cup coconut cream
• 3 tbsp mango chutney
• pinch of ground turmeric
• 2 tbsp chopped fresh coriander
• 3 tspn finely chopped fresh coriander
• 3 tspn finely shredded lime rind
• 2 tbsp lime juice

Preparation and Cooking Instructions

1. Preheat the oven to moderate 180°C. Place the seasoned flour on a sheet of greaseproof paper and toss the chicken in the flour until well coated, shaking off any excess. Heat the oil in a large heavy-based frying pan and fry the chicken, in batches, until browned on all sides. Transfer to shallow ovenproof casserole dish.
2. Add the onion and chili to the pan and cook over medium heat until soft. Stir in the coconut cream, mango chutney and just enough ground turmeric to make the sauce a light golden color. Remove the pan from the heat, then slowly stir in the coriander, lime rind and lime juice.
3. Pour the sauce over the chicken. Cover and bake, basting occasionally, for about 35 minutes, or until the chicken is tender and cooked through. Serve with steamed rice.
4. Cooks notes : Use a zester to shred the lime rind, or grate the rind on the fine side of a cheese grater.