Follow me on Instagram @dailyrecipesbysuzanne
INGREDIENTS SERVES 4
(Only SW 4.5 syns per serving because I froze one third to use as a curry paste another time.)
4 chicken breasts
4 large tomatoes, washed and cut in half
2 courgettes, washed and chopped into large chunks
Brown or white rice
A handful of frozen peas
1 egg
1 tbsp light soy sauce
FOR THE SAUCE
Zest and juice of 1 lime
2 lemongrass stalks, outer layer removed and chopped
3 inch piece of ginger, peeled and chopped
3 garlic cloves, peeled
2 tbsp crunchy, (no added oil or sugar),peanut butter
Half a teaspoon turmeric
Half a teaspoon cumin
50 g sachet creamed coconut
100 ml water
Put all the sauce ingredients in a jug/bowl and blend them until smooth with a stick blender. Chop the chicken breasts into large chunks a bowl and pour over the sauce. Leave to marinade for up to 24 hrs or freeze if the chicken breasts haven't been previously frozen. ( I froze a third of the paste on it's own to use another time.)
When ready to cook, thread the chicken onto BBQ skewers with chunks of courgette and tomato and cook at 180 c fan for 25 minutes or until the chicken is cooked through. Alternatively, cook them on a BBQ.
Cook the rice according to the pack instructions, adding the frozen peas in the last few minutes. Beat the egg in a bowl and add the soy sauce. Add this to a frying pan and heat until the egg starts to cook. Drain and add the rice at this point and stir until the egg is fully cooked. Serve with the chicken skewers and a side salad or baby potatoes.
Comments