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HEALTH & NUTRITION
Coconut chicken – marinade then cook
Recipe fromThe Obstacle Racers Cookbook, written by SamWinkworth,
Race Director – The Dirty Rotten Scramble.
Recipe
Ingredients
300ml coconut milk
2 tbsp tomato puree
1 tbsp (or to taste) dried
crushed chilli
2 tbsp ground almonds
2 tsp turmeric
2 tsp garam masala
2 tsp cumin
4 chicken breast fillets, cut
into bite size pieces
400g fine green beans,
chopped onto thirds
2 onions, chopped
2 cloves garlic, crushed or
finely chopped
1 tspn coconut oil
4 tbsp fresh coriander
Serves 4
Coconut Chicken
Method
1
Mix the coconut milk with the tomato puree, chilli, almonds, turmeric, garam
masala, cumin and 1 tbsp water. Add the chicken and coat all of the pieces.
Cover with cling film and refrigerate for at least 1 hour.
2
Cook the onions and garlic in 1 tsp of coconut oil until soft.
3
Remove the chicken from the marinade, add to the pan with the onion and
cook for 2 minutes, covered over a low heat. Add the marinade, the remaining
oil and the green beans and cook for 15-20 minutes.
4
Stir in the fresh coriander and serve.
