Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon coconut chicken, my way. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lemon coconut chicken, my way is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Lemon coconut chicken, my way is something which I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can have lemon coconut chicken, my way using 13 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Lemon coconut chicken, my way:
- Prepare 300 g chicken breast cut into bite size
- Prepare 1 small red onion chopped
- Get 1 tin coconut milk
- Make ready 25 ml chicken stock
- Make ready 1 tbs corn flour
- Get 1 chilly (optional)
- Make ready 1 red, green or yellow bell pepper
- Prepare 2 cloves garlic, crushed
- Get 1/4 tsp grated ginger
- Take juice of 1 lemon
- Get salt
- Make ready pepper
- Prepare coconut oil
As part of the HOW TO COOK GREAT NETWORK - http://www.howtocoogreatfood.comAlso take a look at our channel for other great cooking genres. Other than that I followed the recipe and it was super moist, super delicious. Lemon wedges to garnish; Coconut cream to garnish; Directions. Heat a cast iron or nonstick skillet over medium-high heat and add the avocado oil.
Steps to make Lemon coconut chicken, my way:
- Fry chicken pieces in coconut oil until changes color, (3-5 minutes), remove and saute onion and sliced pepper in the same pan. Add garlic, ginger, chilly, chicken, coconut, lemon juice and finally the chicken stock. Simmer gently until chicken is cooked, about 25 minutes. Mix corn flour with tsp of water and add it to the sauce stirring and cooking for one more minute or until it thickens. Serve with mixed wild rice. Enjoy.
Lemon wedges to garnish; Coconut cream to garnish; Directions. Heat a cast iron or nonstick skillet over medium-high heat and add the avocado oil. Pat the chicken thighs down with a paper towel and lightly season with a sprinkle of salt and pepper. Pour coconut milk into the skillet and scrape all cooked bits from the bottom. Pour in tomatoes, yogurt, cilantro, lemon juice, and chicken bouillon.
So that’s going to wrap it up for this exceptional food lemon coconut chicken, my way recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
