Lemon Coconut Chicken

Creamily decadent and a breeze to prepare - serve with wild rice and leafy salad for a sophisticated supper with friends.

Category:  Midweek Express  - 


For 6 people


  • 6 boneless, skinless breasts of chicken
  • 200 ml carton of coconut milk
  • 200 ml carton of cream
  • zest of 1 lemon and juice of 2
  • 1 clove garlic, crushed
  • handful of coriander, finely chopped
  • salt and black pepper

Lemon Coconut Chicken Directions

  1. preheat the oven to 180 degrees C
  2. Using a sharp knife, remove all visible fat from the chicken breasts then cut each into 5 chunks, placing in a large mixing bowl.  Combine the remaining ingredients to make a sauce then pour over the chicken and mix well. Make sure all of the chicken pieces are blanketed with sauce.  Pour the entire mixture into an ovenproof casserole, arranging in a single layer, and bake for 25 minutes in a preheated oven or until the chicken is fully cooked.