© J Sainsbury plc 2020
Coconut-poached chicken with mango salad
Use the delicious broth from this coconut chicken to make a yummy soup with extra veg and noodles – it's two meals in one
-
Ready in 40 minutes
-
Cooking time 25 minutes
-
Prep time 15 minutes
-
Serves 2
Ingredients
- 60g raw unsalted cashew nuts
- 500ml coconut milk
- 1 lemongrass stalk, trimmed
- 3cm piece ginger, peeled and sliced
- 500ml chicken stock
- 2 chicken breasts
- 1 ripe mango, peeled and sliced
- 1 Sainsbury’s ripe and ready avocado, peeled and sliced
- 1 tbsp coriander leaves
- ½ sweet red pointed pepper, finely sliced
- ½ red chilli, seeds removed and diced
- 3 spring onions, finely sliced
- Juice of 2 limes
Method
-
1
Preheat the oven to 200°C/gas mark 6. Place the cashew nuts in a small roasting tray and roast for 5-8 minutes, until lightly browned. Leave to cool.
-
2
Place the coconut milk, lemongrass, ginger and stock in a wide pan and bring to a simmer. Lower the heat and add the chicken breasts, adding more water if necessary to ensure the chicken is completely covered. Simmer for 15 minutes until the chicken is cooked through, then transfer to a plate.
-
3
Place the mango, avocado, coriander, red pepper, chilli, spring onion and lime juice in a bowl, then season and mix well. Shred the cooked chicken and stir through, then top with the cashew nuts.
