This is basically a deconstructed coronation chicken dish, with the empha sise on light, healthy and tasty. The chicken is steamed, not fried and the sauce is rich but light. All the flavours are there, but none of the calories!
Top tip: You can create decorative vegetables by using a peeler – as you can see in the picture above!
Serves 2
INGREDIENTS:
Chicken Breasts – 2
Onion – 1/2
Coconut Cream – 2 large tbsp
Curry Powder – 1 pinch
Butter – 10g
Sultanas – a few
Courgette – 1
Radish – 1
Baby Gem lettuce – 1
For the sauce:
Onion – 1/4
White Wine – 100mls
Chicken Stock – 100mls
Ginger – 1cm nub
Ground Almond – 4 tbsp
Coconut Cream – 2 tbsp
Curry Powder – 2 pinches
1. Prepare the chicken prior to steaming. Each breast should be prepared in separate foil parcel, using enough foil to wrap the chicken. Thinly slice 1/2 an onion and scatter in the center of each foil square. Place one large tsp of coconut cream in each parcel. Place a chicken breast on top, score the top of the breast, and sprinkle over a pinch of curry powder. Add salt and pepper to taste, and a tiny knob of butter. Seal the foil parcels and place in a steamer for 20-25 minutes.
2. Next prepare the coronation sauce. Thinly dice the onion, and place in a pan with the wine and stock. Bring to the boil, and then grate in the ginger, and add the curry powder. Simmer for 2 minutes. Remove from the heat and add the ground almond and coconut cream.
3. Prepare the green vegetables for the salad, using a vegetable peeler to slice the courgette and radish thinly to create ribbons. Discard the skins. Arrange the baby gem leaves and sultanas on the plate centrally, decorate with strips of courgette and radish, and serve the chicken and sauce hot or cold.
