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Coconut chicken with sweet chilli and rice recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
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Customer recipe by paul hopkins
Added 88 months ago

1 Heat the oven to 190C, (170C fan), Gas 5. Combine the lightly beaten egg and milk in a shallow bowl and mix together.
2 Put the coconut into another shallow bowl. Season the chicken with salt and no pepper.
3 Dip each chicken breast into the egg mixture, turning over to coat well.
4 Press 1 chicken breast into the coconut, turn to completely cover, repeat with the other piece of chicken.
5 Put the chicken onto a greased baking tray, drizzle with oil and cook for 20 mins until pale golden and juices run clear when inserted with a knife.
6 Meanwhile, put the chillies into a non-stick pan and cook for 30 seconds, add the tomatoes and sugar and simmer to reduce for 10 mins (taking care to watch it).
7 Cook the rice according to pack instructions. Serve the chicken with the sweet chilli sauce, rice and salad of your choice.

Line the baking tray with a non-stick Teflon sheet.
No time to make the sweet chilli sauce? Use bought Sweet Chilli Jam.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • egg, lightly beaten
  • 2tbsp - milk
  • 50g (2oz) - desiccated coconut
  • boneless, skinless chicken breasts
  • 2 tsp - groundnut oil
  • 2 tiny - red chillies, deseeded and chopped
  • 125ml (4fl oz) - passata
  • 2 tbsp - caster sugar
  • 125g (4oz) - basmati or long grain rice
  • 2 handfuls - rocket or salad of your choice, to serve

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