Crispy Lemongrass and Coconut Chicken Breast
with Roasted Sweet Potato, Corn and Carrot Salad
This recipe takes inspiration from Chettinad cooking styles, a region in southern India that has many crossovers with Sri Lankan cuisine. The toasted coconut that we've tossed through the salad and coated the chicken with is a common technique used in Sri Lankan cooking, with layers of Sri Lankan style spices and ingredients like lemongrass and ginger building even more fragrant flavour.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
British Chicken Breasts
1 sachet(s)
Sri Lankan Style Curry Powder
22 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Desiccated Coconut
30 grams
Cornflour
1 unit(s)
Lime
1 unit(s)
Carrot
160 grams
Sweetcorn
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
3 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden and tender, 23-25 mins. Turn halfway through.
Meanwhile, add the chicken to a medium bowl. Add in the Sri Lankan style curry powder and ginger, garlic & lemongrass puree and rub to coat. Season with salt and pepper. Set aside to marinate.TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Once the coconut is toasted, transfer to a small bowl and set aside.
Give the frying pan a quick wipe and return to a medium-high heat with a drizzle of oil.
Add the cornflour to the chicken and toss to coat.
Once hot, lay the chicken flat in the pan. Fry until browned all over, 5 mins each side. Once the chicken is browned, pop it onto a lined baking tray.
Bake on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, cut the lime into wedges. Trim the carrot, then coarsely grate (no need to peel). Drain the sweetcorn in a sieve.
In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime juice. Season with salt and pepper.
When everything's ready, stir the roasted sweet potato, grated carrot and corn into the lime dressing.
Add a spoonful of the toasted coconut and toss through the salad.
Cut the cooked chicken widthways into 2cm slices.
Transfer the sliced chicken to your serving plates. Squeeze over some lime juice and drizzle over the honey (see pantry for amount). Sprinkle on the remaining toasted coconut.
Serve the salad and rocket alongside, drizzling a little oil over the leaves to finish.
Add a dollop of mayo (see pantry for amount) on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious blend of spices, coconut, and lemongrass, creating a flavourful dish with interesting textures.
- Ease of prep: Some found the chicken preparation complex; consider simplifying the coating process for easier cooking.
- Suggestions: Marinate the chicken longer for enhanced flavour; try shallow frying for a crispier result.
- Portions: Several noted small sweet potato and chicken portions; consider adding extra vegetables to bulk up the meal.
