Caribbean-inspired chicken breasts with coconut rice – Food & Home Magazine
Savory banana chicken with coconut rice offers a deliciously tropical twist. Perfect for a sunny meal! [119/120 chars]
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Cooking tools:
- Blender
- Microplane
- Roasting pan
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Can opener
- Plate
Ingredients
- <h3>CHICKEN</h3>
- 2 bananas
- 2 garlic cloves, peeled and minced
- pinch dried chilli flakes
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 125ml (½ cup) coconut milk (reserve 60ml from the tin for the rice)
- 2,5ml (½ tsp) ground ginger
- 30ml (2 tbsp) hot English mustard powder
- zest and juice of 1 lime + extra wedges, to squeeze
- handful coriander leaves, roughly chopped + extra leaves, to garnish
- salt
- freshly ground black pepper
- 4 chicken breasts (skinless and boneless)
- <h3>RICE</h3>
- 250g cooked basmati rice
- 60ml (4 tbsp) coconut milk
- toasted coconut shavings, to serve
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