Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, lemon coconut chicken, my way. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon coconut chicken, my way is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon coconut chicken, my way is something which I have loved my whole life.
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To begin with this particular recipe, we must prepare a few components. You can have lemon coconut chicken, my way using 13 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Lemon coconut chicken, my way:
- Make ready 300 g chicken breast cut into bite size
- Take 1 small red onion chopped
- Prepare 1 tin coconut milk
- Prepare 25 ml chicken stock
- Make ready 1 tbs corn flour
- Prepare 1 chilly (optional)
- Prepare 1 red, green or yellow bell pepper
- Take 2 cloves garlic, crushed
- Get 1/4 tsp grated ginger
- Prepare juice of 1 lemon
- Make ready salt
- Prepare pepper
- Get 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 is going to wrap this up with this exceptional food lemon coconut chicken, my way recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
