Crunchy coriander chicken
This creamy spicy dish contrasts beautifully with the crunchy bread topping. Serve with green vegetables or a peppery rocket salad.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
4 people
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat the oven to 200°C/400°F/ gas mark 6. Toss chicken in the spices. Melt half the butter in a deep frying pan and fry chicken until lightly browned.
Step 2
Remove chicken from the pan and add the remaining butter. Add bread cubes and toss in spicy butter until well coated, spread on a baking sheet and bake for about 8 mins until crisp and golden.
Step 3
Return chicken to the pan with flour and stir well. Add cream, water, spring onions, 2 strips of pared rind from the lemon, the lemon juice, peanut butter and fresh coriander.
Step 4
Season with freshly ground black pepper and stir well. Cook for 30 mins, adjusting consistency if necessary.
Step 5
Place in a warm serving dish and sprinkle over the spicy cubes.