Chilli Chicken with Basil Coconut Cream

Name: Chilli Chicken with Basil Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 tbsp peanut oil; 4 (800 -900 g) chicken breasts; 1 onion; 2 garlic cloves; 3 Thai red chili peppers; 1.5 tbsp halal-certified fish sauce; 0.5 tsp chili powder; 1.5 tsp sugar; 300 ml coconut cream; 100 ml coconut milk; 1 cup fresh basil; 1 tbsp fresh coriander

Pan-cooked chicken, coconut cream and coconut milk, with a kick of chilli. Finish with coriander leaf.

45 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: easy

1
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
2
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
3
Add basil and coriander toss until hot, serve immediately. To serve: Serve over jasmine rice garnish with coriander leaf.