Poached chicken in coconut sauce
Chicken is such a versatile dish and poaching it is just one of the many ways you can prepare it for a tasty mid-week meal.
|3½ cups||Chicken stock|
|1 bunch||Fresh coriander|
|6 slices||Fresh ginger|
|3||Kaffir lime leaves|
- Put the stock in a large pan and bring to a simmer. Add the coriander roots or stalks, lemongrass (cut in half and bruised), ginger, sliced spring onions, lime leaves and chicken (skinless and boneless). Poach gently for 15 to 20 minutes until chicken is cooked. Remove chicken and keep warm. Strain stock into a jug.
- To make the sauce, heat the oil in a wok and fry the curry paste for 2 minutes. Add the coconut cream and 1/2 cup of stock and cook gently. Stir through spring onion, chopped coriander and fish sauce, then pour over the chicken. Garnish with coriander sprigs and serve with rice.