Recipe: Sundried tomato and coconut milk chicken

I have a habit of getting home from work, having a stroke of genius, throwing ingredients I think will work that are left in the cupboard into a pan and hoping for the best. Last night I seemed to hit the jackpot and came up with a gloriously creamy (but cream free!) chicken dish that required minimal effort and tasted yummy.

Ingredients (serves 2)

  • 2 chicken breasts
  • half a chopped white onion
  • 1 clove of garlic (chopped)
  • 1 chopped pepper
  • half a jar of sundried tomatoes
  • 350 ml chicken stock
  • 1 tin of coconut milk
  • 2 tbsp plain flour


  1. Preheat your oven to 190 degrees c.
  2. Lightly oil a wok or deep sided frying pan and brown the chicken breasts, then pop on a plate and put to one side. Don’t worry if they are not completely cooked through, you will be popping them in the oven later.
  3. Add the chopped onions, garlic, pepper and sundried tomatoes and cook on a light heat for a few minutes.
  4. Add the stock and the coconut milk and bring to a boil. Add the flour and mix thoroughly to ensure there are no lumps. The flour will make the sauce a little thicker, if you think it needs to be a bit thicker then simply add a little more flour.
  5. Put the mixture into a casserole dish, cover, and cook in the middle of the oven for 45 minutes.

Serve with basmati rice.


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