Creamy Coconut garlic chicken
2 Chicken Breast (Butterfly)
200ml coconut milk
1 tsp salt
1 tsp tsp freshly ground black pepper.
1/2 tsp dried herbs
1/2 tsp dried paprika
1/4 tsp garlic powder
1 cup cornflour
3 tbsp olive oil or avocado oil
1 red onion peeled and sliced.
Whole roasted garlic clove
(160g) sun dried tomatoes
(240ml) chicken stock
200ml coconut milk
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
(50g) parmesan cheese grated.
1 whole scotch bonnet
(90g) fresh baby spinach
1 tbsp chopped parsley
Butterfly your chicken then cut in half and season with salt, black pepper, dried thyme, paprika, paprika and coconut milk then mix together.
In a bowl add cornflour and season with salt, pepper, garlic powder, dried thyme, and mix. Add chicken to cornflour and cover then shake off excess. Shallow fry in oil for 5-7 minutes on each side then place in over for 10 minutes at 180 degrees
In the same pan fry some onions and roasted garlic and sun-dried tomatoes then cook down until soft then add chicken stock and coconut milk stir well then season with above seasonings, grated parmesan cheese, add spinach and cook down. Add chicken back in and simmer for 5 minutes.