Peppadew™ Chicken in Coconut Milk Broth

16 November 2007

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This warming, spicy meal-in-a-bowl is a real winner. It’s excellent for fuss-free entertaining when having friends around.

Serves 4

2 tbsp sesame oil or olive oil
6 shallots, peeled and sliced
2 garlic cloves, crushed (or use 2 tsp ready-prepared)
1 tbsp very finely chopped lemongrass (or use ready-prepared)
2 tsp grated fresh root ginger (or use ready-prepared)
4 skinless, boneless chicken breasts, cut into chunks
1 x 400ml can coconut milk
1 chicken stock cube, dissolved in 450ml (3/4 pint) hot water
1/2 jar Mild or Hot Peppadew™ Sweet Piquanté Peppers, rinsed and drained
2 x 150g packs ready-to-use medium noodles
2 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Coriander sprigs, to garnish

1 Heat the oil in a wok or large frying pan. Add the shallots, garlic, lemongrass, ginger and chicken. Sauté over a medium heat for about 3-4 minutes.

2 Add the coconut milk, chicken stock and Sweet Piquanté Peppers. Bring up to the boil, then reduce the heat and simmer for 15-20 minutes, until the chicken is cooked and the sauce has reduced a little.

3 Add the noodles and chopped coriander to the wok or frying pan. Simmer for about 3-4 minutes. Season with salt and pepper, if needed, then serve, garnished with coriander sprigs.

Cook’s tip: When you go shopping for Peppadew™ Sweet Piquanté Peppers, look out for small jars of prepared lemon grass, root ginger, garlic and coriander - just look for them with the spices or in the oriental foods section. Keep them in the refrigerator once opened, along with your opened jar of Sweet Piquanté Peppers, which will keep for up to 6 weeks.

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