Serves 1
Directions
- 1Season the chicken breasts with salt, pepper, cumin, and chilli powder.
- 2Pan-sear the seasoned chicken breasts until browned.
- 3Finely chop the shallot.
- 4Grate the garlic.
- 5Zest the lime.
- 6Add shallots, garlic, and red chilli to the pan with oil and sauté.
- 7Pour in coconut milk and chicken bone broth.
- 8Add lemongrass stalks and lime zest to the sauce.
- 9Stir the sauce.
- 10Return the chicken breasts to the pan with the sauce.
- 11Cover the pan and braise the chicken in the sauce.
- 12Add chilli oil to the sauce.
- 13Serve the chicken and sauce over white rice.
- 14Garnish with chopped cashew nuts, black sesame seeds, and sliced spring onion.
Ingredients
- 2 medium chicken breasts
- salt
- black pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 Tbsp groundnut oil
- 1 shallot
- 2 cloves garlic
- 1 red chilli
- 200 ml coconut milk
- 200 ml chicken bone broth
- 1 tsp lemongrass paste
- 1 citroengras (lemongrass stalks)
- 0.5 lime juice
- 1 lime zest
- 1 tsp chilli oil
- 125 g cooked white rice
- 2 pak choi
- 20 g cashew nuts
- 1 pinch black sesame seeds
- 2 spring onion
Equipment
pantongschopping boardknifegraterwooden spoon
Tips
- Use light coconut milk to save on calories.
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