Coconut Chicken with Thai Red Kumara Wedges

Coconut Chicken with Thai Red Kumara Wedges

Ready in 35 minutes • Serves 4
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, May 2, 2021.
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Ingredients

Sesame Mayo (optional)

  • 2 Tbsp mayonnaise
  • 1 tsp sesame oil

Veggies

  • 250g frozen corn
  • 1 broccoli, cut into small florets

Kumara

  • 800g kumara, cut into wedges
  • 1 drizzle of oil
  • 1 pinch of chilli flakes, optional
  • 1 pack sesame seeds
  • 1 pack tomato paste
  • 1 pack Thai Spices

Chicken

  • 1 drizzle of oil
  • 1 Tbsp sweet chilli sauce
  • 1/3 cup light coconut milk
  • 1 pinch of chilli flakes, optional
  • 1 garlic clove, minced (optional)
  • 600g free range chicken breasts, cut into steaks

Steps

  1. Preheat oven to 200°C (or 180°C fan bake). Bring a pot of medium salted water to the boil.
  2. Prep kumara. Toss all kumara ingredients together in a large bowl, until well coated. Place on a lined oven tray, season with salt and roast for about 25 minutes, until tender and golden.
  3. Prep garlic. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Add all chicken ingredients (except oil) to a large bowl, season with salt and pepper and toss to combine. Set aside to marinate for at least 5 minutes.
  4. Prep broccoli. Mix together sesame oil and mayo in a small bowl and set aside for serving.
  5. Heat oil in a large fry-pan on medium heat. Cook chicken and marinade for 3-5 minutes each side, until cooked through. Reduce heat if marinade starts to burn. Set aside to rest for a few minutes, before slicing.
  6. Cook broccoli and corn in pot of boiling water for about 3 minutes, until tender. Drain, return to pot and season to taste with salt and pepper.
  7. Wedges and chicken with veggies and sesame mayo on the side.

Nutritional Information

Energy 2466 kj
589 kcal
Protein 42.1g
Carbohydrate 53.8g
Fat 20.5g