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Speedy Ginger, Lime and Garlic Coconut Double Chicken
Speedy Ginger, Lime and Garlic Coconut Double Chicken

Speedy Ginger, Lime and Garlic Coconut Double Chicken

with Peas and Basmati Rice

Recipe Development Team
Recipe Development TeamPublished on August 08, 2024

Ready in less than 25 minutes, this Speedy Ginger, Lime and Garlic Coconut Chicken has it all. Layers of flavour with spices, garlic, lime and ginger make this fragrant bowl full of flavour.

Tags:
High Protein
Allergens:
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

480 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

½ unit(s)

Lime

150 grams

Basmati Rice

15 grams

Ginger Puree

30 grams

Tomato Puree

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

120 grams

Peas

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3422 kJ
Energy (kcal)818 kcal
Fat21.7 g
of which saturates15.2 g
Carbohydrate79.4 g
of which sugars10.3 g
Protein76.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Kettle
Zester
Garlic Press
Sieve
Lid
Large Saucepan

Cooking Instructions and Tips

Fry the Chicken
1

a) Boil a half-full kettle.

b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep Time
2

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) Zest and halve the lime (see ingredients for amount).

Cook the Rice
3

a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

Simmer and Spice
4

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.

b) Pour in the coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then stir together.

c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

Add the Peas
5

a) Once thickened, stir the peas into the stew.

b) Remove from the heat, squeeze in some lime juice and stir in the soy sauce. 

c) Taste and add more lime juice if needed. Add a splash more water if it's a bit too thick.

Serve
6

a) Share the rice between your bowls and spoon the chicken stew on top.

b) Finish with a sprinkling of lime zest.

Enjoy!

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