Coconut chicken with lemon rice

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Results 1-20

• Marilyn Richards

  15 April 2009

  Marilyn Richards commented on this recipe

  Sounds delicious, but very high in fat. Is there any way to reduce the fat content, but still keep good flavour. Would desicated coconut be lower in fat content?

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• kari

  15 April 2009

  kari commented on this recipe

  I plan on making this very soon, but first I have to convert the measurements to American ounces and pound. I know this is easy enough to do but it sure would be nice if there was a convertion option on this page. What are the chances of that happening any time soon?

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• beckyv

  15 April 2009

  beckyv commented on this recipe

  Marilyn - you could use light coconut milk, they sell it in tesco. That would reduce the fat content slightly and instead of oil use spray oil. Thats all i can think of!

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• Raju's

  24 April 2009

  Raju's commented on this recipe

  I make a version of this frequently. It is not high in fat. Light coconut will make the sauce very watery. Together with the coconut mix some tamarind paste. Enjoy life while you can.

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• baina1

  24 April 2009

  baina1 rated and commented on this recipe

  

  Made this last weekend and it was amazing. I added extra chillis which gave it a little more heat but I like spicy food ! It was really easy to make and I would recommend you try it

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• crcfle

  26 April 2009

  crcfle rated and commented on this recipe

  

  Made this a couple of times now and gets better every time I make it. My kids love it aswell. I add an extra chilli and a bit of sugar which makes a lot of difference. I also use chicken breast and poach it in the sauce and finish with chopped corriander leaf. Dont think its that high in fat for a main course. The recipe is now a favourite.

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• Pewtersfood

  02 May 2009

  Pewtersfood rated and commented on this recipe

  

  This was very nice - used turkey instead of chicken & did add a good tablespoon of Geeta's mango ctutney

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• nadi

  05 May 2009

  nadi rated and commented on this recipe

  

  Excellent

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• LisaPisa

  06 May 2009

  LisaPisa commented on this recipe

  I haven't made this but if I were looking to reduce the fat I would do say 200ml of chicken stock and 200ml of low-fat coconut milk. 16.4 g of saturated fat is pretty high, in my opinion...

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• SG

  07 May 2009

  SG rated and commented on this recipe

  

  one of the best dishes that i ever had but i found it hard to peel the lemon zest.

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• beckyv

  08 May 2009

  beckyv commented on this recipe

  I agree LisaPisa 16.4g is high in saturated fat! Ragu i agree enjoy your life but if someone asks how to cut fat that is the answer i would give. I use light coconut milk all the time and my food does not come out watery.

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• Claudine xx

  06 June 2009

  Claudine xx commented on this recipe

  This meal is really high in fat. On weight watchers, this meal would be around 10 points even if you included reduced fat coconut milk and used spray oil. This is really high especially if like me, you can only eat around 17 points a day as I am 8st 13ib. I'm still eating it though!!

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• placebo_effect

  11 July 2009

  placebo_effect rated and commented on this recipe

  

  I didn't enjoy this that much. The flavour seemed a bit lacking to me. I'm not sure whether this was because I had to miss out the fresh coriander and cardomom pods because I didn't have any. It definitely could have done with some form of vegetables and more chilli - I couldn't taste the chilli at all!

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• My Food

  31 July 2009

  My Food rated and commented on this recipe

  

  Quite disappointed in this dish. Was quite bland in taste needs more flavours even though I added more green chilli and some red chilli! Would not make again.

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• Baltar

  31 July 2009

  Baltar rated and commented on this recipe

  

  For those requiring lower Fat Content, here's some tips. The only things that add Fat to this dish are: - Coconut Milk (Substitute with Light/Low Fat version); - Olive Oil (Use sparingly; but you'll need the 1tbsp oil for rice so don't cut back on that); - Chicken Thighs (Substitute with Chicken Breast). Of course the sauce maybe more runny, and the chicken breast won't be as flavoursome as the thighs, but if you want a low fat coconut-based curry there's no way around giving some of the flavour in exchange.

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• Bev 38

  05 August 2009

  Bev 38 rated and commented on this recipe

  

  i thoroughly enjoyed this dish. a little less lemon next time as it can over power the coconut. i toasted some almonds, gave it a bit of crunch. overall, very tasty : )

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• Heather

  16 August 2009

  Heather commented on this recipe

  I made this as part of a family birthday curry night. Added toasted almonds as suggested by Bev 38. Those who don't like very spicy curries loved it. I found the sauce a bit too runny for my liking, but would make it again. Very easy to make!

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• Jo-Jo

  15 November 2009

  Jo-Jo commented on this recipe

  made these today and as usual couldn't but help making some changes - mostly because I dind't have all the ingredients! Used chicken drumsticks instead of thighs - cooked them off for 10 mins before adding them to the sauce then simmered, for quite a while. Added a little sugar as suggested and made all the difference. I also added more chilli, and only had coriander seeds. But all tasted delicious! Served the drumsticks seperate at a picnic and had the curry sauce over rice! Yum!

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• Charlotte Matheson

  09 March 2010

  Charlotte Matheson rated this recipe

  

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• Alice

  07 August 2010

  Alice rated this recipe

  

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Ingredients

• 3cm piece root ginger , peeled and roughly chopped
• 2 garlic cloves , roughly chopped
• 1 green chilli , roughly chopped
• 2 onions , roughly chopped
• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 8 chicken thigh fillets, cut into quarters
• 400ml tin coconut milk
• 1 small bunch coriander , chopped

LEMON RICE

• 1 lemon , zested and juiced
• olive oil
• 3 cardamom pods , bashed
• 300g basmati rice

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 3cm piece root ginger , peeled and roughly chopped
• 2 garlic cloves , roughly chopped
• 1 green chilli , roughly chopped
• 2 onions , roughly chopped
• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 8 chicken thigh fillets, cut into quarters
• 400ml tin coconut milk
• 1 small bunch coriander , chopped

LEMON RICE

• 1 lemon , zested and juiced
• olive oil
• 3 cardamom pods , bashed
• 300g basmati rice

Per serving

687 kcalories, protein 44.1g, carbohydrate 70.0g, fat 27.6 g, saturated fat 16.4g, fibre 1.0g, salt 1.31 g

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