Quick & Easy

Spicy chicken and coconut

Thigh fillets are the perfect cut of meat for this kind of chicken dish. They remain moist and tender and are the most flavourful part of the bird.
spicy chicken and coconut
4 Item



1.Heat half of the oil in large saucepan; cook chicken, in batches, until browned and cooked through, remove from pan.
2.Heat remaining oil in same pan; cook onion and capsicum, stirring, until onion is soft. Return chicken to pan with coconut milk, paste, sauce and the water; stir over heat until mixture boils. Stir in basil.

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