Creamy Coconut Chicken
INGREDIENTS:
Creamy Coconut Sauce
- 3-4 tablespoons of coconut milk
- 2 chicken thighs
- generous scrunch of dill
- 1/2 teaspoon of seeded mustard
- 2 large handfuls of savoury cabbage
- pinch of salt
Serve with mixed salad leaves and salad elements (cucumber pictured).
METHOD:
1. Pan fry both chicken thighs in a teaspoon of macadamia oil
2. Heat on medium temperature until golden and almost cooked through.
3. Add remaining ingredients, lowering temp and adding a lid. Let cook/simmer until cabbage is soft.
4. Serve with baby spinach and salad elements before enjoying.
Serves two!
