Come Dine With Me recipes Coconut chicken with glazed baby vegetables recipe

More from Laura Cunningham's menu

Date Published:

26/05/2009

Laura brought a taste of the Caribbean to Come Dine With Me Dundee with this coconut chicken dish

1. Heat the oil in a large saucepan and fry the chicken on each side for about 5 minutes until golden brown. Transfer to a plate and return the pan to the heat. Add the onions, garlic and mushrooms to the pan and cook together over a medium heat for about 5 minutes until the onions are softened and lightly coloured, stirring regularly.

2. Pour over the coconut milk and bring to a gentle simmer, stirring constantly. Return the chicken to the pan and simmer very gently in the coconut milk until cooked throughout. (Add more coconut milk if the sauce thickens too much.) Season with salt and pepper.

3. While the chicken is cooking, prepare the glazed vegetables. Half fill a large saucepan with water and bring to the boil. Add the carrots and return to the boil. Cook for 10 minutes, adding the sweetcorn and mangetout after 6 minutes. Drain the vegetables in a colander and return to the pan. Add the butter and toss together until the butter melts and lightly coats the vegetables.

4. Spoon the chicken and coconut sauce onto warmed plates then add glazed vegetables, in small bundles, and freshly cooked rice. Sprinkle with chopped parsley and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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