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Chilli coconut chicken with cucumber rice salad
Chilli coconut chicken with cucumber rice salad
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Try this flavorful Asian chicken with fragrant rice for a delicious weeknight meal.
Ingredients:
  • 2 eschalots, peeled, chopped
  • 1 long red chilli, chopped
  • 1 lemongrass stalk, trimmed, bruised, chopped
  • 2cm piece fresh ginger, peeled, chopped
  • 2 garlic cloves, chopped
  • 16.00 gm brown sugar
  • 21.00 gm lime juice
  • 48.80 gm fish sauce
  • 165ml can coconut cream
  • 4 chicken thigh cutlets (skin on)
  • 36.80 gm rice bran oil
  • 40.00 ml rice wine vinegar
  • 5.00 gm caster sugar
  • 466.00 gm cooked rice (see note)
  • 1 continental cucumber, halved lengthways, sliced diagonally
  • 125g cherry tomatoes, halved
  • 1 long red chilli, thinly sliced
  • 125.00 ml torn fresh mint leaves
Instructions:
  • Combine eschalot, chilli, lemongrass, ginger, garlic, brown sugar, lime juice, and fish sauce in a food processor until mixture is nearly smooth. Transfer to a dish and mix in coconut cream. Coat chicken with the marinade, cover, and chill overnight if possible. Preheat oven to 200C/180C fan-forced, then roast chicken for 40 to 50 minutes until golden and fully cooked.
  • For the Cucumber Rice Salad: In a small bowl, combine oil, vinegar, and sugar until the sugar dissolves. In a separate bowl, mix rice, cucumber, tomato, chili, and mint. Drizzle with the prepared dressing and toss everything together until evenly combined. Finish by topping with chicken before serving.

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