Chicken Cutlets with Coconut Cream and Fresh Ginger

Why you will like this recipe

An easy way to have chicken cutlets ready for dinner with the magic of the fresh ginger, coconut cream and the spices giving wonderful flavour.

The natural Herbs and Spices in your recipe spice pouch will be: Cumin, Parsley, Sumac, Allspice, Turmeric, Cinnamon, Coriander, Sweet Paprika, minimal Chilli Flakes.

When you order you will receive the zip lock spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Jar - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need - serves 4

500g x Whole chicken breast

Olive oil

1 x Medium onion - diced

3 x Garlic cloves - finely diced

2 x Tablespoons tomato paste

1 x Cup white wine or best quality chicken stock - rich home made style is best

1 x 400m/l tin coconut cream

2 x Tablespoons grated fresh ginger

Salt and black pepper to your taste

2 x Tablespoons lemon juice

4 x Teaspoons from the Chicken Cutlet Recipe Spice Pouch. Your Spice Pouch will contain: Cumin, Parsley, Sumac, Allspice, Turmeric, Cinnamon, Coriander, Sweet Paprika, Minimal Chili Flakes.

Method

To make the chicken cutlets slice each chicken breast horizontally then slice down the middle giving 4 pieces. Then placing between two sheets of cling wrap, beat out the chicken so all pieces are roughly of an even thickness for cooking.

Next lightly cover the chicken with olive oil, add salt and black pepper then add the 4 x teaspoons from the spice pouch and using your hands rub the spices into the chicken. When fully rubbed and covered with the spices, refrigerate for around 30 minutes.

Next, allow the chicken to return to room temperature, add olive oil to a medium hot pan and carefully brown the chicken on all sides then set aside

Now add a little more oil to the pan then add the onions and fry down until they are caramelised, about 10 minutes then add the garlic after 5 minutes so the garlic does not burn. Next add the tomato paste to the bottom of the pan to reduce bitterness then stir into the onion and garlic.

Next deglaze the pan with the white wine and after a few minutes for the alcohol to evaporate, add the grated ginger and stir well before adding the coconut cream. Stir again, add the lemon juice then return the chicken to the pan to braise, turning so the chicken cooks evenly in the sauce for 15 minutes until chicken is firm.