Coconut Chicken

Coconut Chicken
Serves : 
4
Ingredients : 

800g chicken breast, diced

250g button mushrooms

1 medium white onions

40cl coconut milk

2 tbsp Vaynilla’s lemon flavoured olive oil

1 or 2 tbsp fresh cream

Vaynilla’s kaffir lime and vanilla salt

Ground black pepper

Method : 

Lightly season the chicken with Vaynilla’s kaffir lime and vanilla flavoured salt and pepper.

Brown in a frying pan and add the rum.

Leave the chicken to cook, making sure not to overcook, then set aside.

Chop the mushrooms and onions and cook in the lemon olive oil.

Add the coconut milk and fresh cream to the desired consistency.

Adjust the seasoning of the sauce by adding another pinch of kaffir lime/vanilla salt. This will enhance the flavour of the kaffir lime.

Add the chicken to the sauce and leave to simmer over a very low heat for 10 minutes

Serve with white rice or tagliatelli.

NOTE: prawns or fillets of any firm-fleshed fish may be used instead of chicken.