Madhouse recipe : Coconut chicken

This is such a simple dish that takes literally minutes to throw together and can be spiced up or down, depending on who you're cooking for. As I was catering for kids, I left out the spice, but feel free to add cumin or chilli towards the end if you want to add some heat. Delicious served with rice. I think this would be a great way of using up leftover chicken after the Sunday roast too.

Coconut chicken

ingredients :

drizzle of olive oil

4 chicken breasts

1 onion

1 red pepper

2 tbsp tomato puree

25cl coconut milk (or add extra if you have it and want more sauce)

salt, pepper

optional : garlic salt, cumin, chilli

Get all your ingredients to hand. Peel and chop the onion. Slice the chicken and red pepper into chunks.

Put some oil in the pan and heat it up, then start cooking the chicken. 

After 5 minutes or so, add the red pepper and onion. Cook, stirring frequently, until the chicken is cooked through and the vegetables have started to go soft. 

Add the tomato concentrate, the coconut milk, salt, pepper and the spices, if using. Give it all a good stir and heat until the coconut milk starts to bubble.

This used up odds and ends from the fridge, as well as a carton of coconut milk that had been lurking in my cupboard, so I'm adding it to the #KitchenClearout linky.