2. Dice capsicum and apple. Trim and slice snow peas and spring onions. Place in a large serving bowl.
3. Place coconut on a large plate or a piece of baking paper. Heat a large frypan with oil (see notes) over medium heat. Coat chicken in coconut and place straight in the pan. Cook for 3 minutes on each side until golden and cooked through.
4. In the meantime, stir to combine yoghurt, lime juice (see notes) and 1-2 tbsp sweet chilli sauce. Season with salt to taste.
5. Add the cooked rice to the serving bowl with vegetables and gently toss until combined. Season with salt to taste.
6. Serve coconut chicken with rice pilaff and lime sauce.
Use the rice tub to quickly measure up x 1.5 amount of water. If you prefer, serve chicken with rice and salsa instead of combining it all.
We used coconut oil for this recipe but any other neutral oil/butter works fine. Cook chicken in batches if needed.
Zest the lime and use on top of the chicken or in the sauce for a more intense flavour, prior to juicing.
cinnamon stick 1
garlic 2 cloves
red capsicum 1
red apple 1
snow peas 1/2 punnet
spring onions 1/4 bunch
desiccated coconut 1 packet (75g)
chicken tenderloins 600g
natural yoghurt 200g
From your pantry:
oil for cooking, salt, ground cardamom, chicken stock cube (1), sweet chilli sauce