Coconut crusted chicken with rice noodles

Coconut crusted chicken with rice noodles

This mild, creamy chicken dish is great if you fancy an eastern-style meal, but don’t want huge amounts of spice.


  • 1 x 200ml carton coconut cream
  • 1 red chilli pepper, deseeded and finely chopped
  • 10ml (2tsp) grated root ginger
  • 45ml (3tbsp) fresh chopped coriander
  • 3 garlic cloves, crushed
  • 5ml (1tsp) lime or lemon juice
  • 4 chicken fillets with skin on
  • 10ml (2tsp) oil
  • 1 x 250g packet medium rice noodles
  • 10ml (2tsp) sesame oil
  • 6 spring onions, trimmed and sliced
  • 1 large carrot, peeled and cut into thin shreds
  • 1 red pepper, deseeded and thinly sliced
  • 30ml (2tbsp) dark soy sauce
  • Chopped red chilli pepper, to garnish (optional)


  • Mix together the coconut cream, chilli, ginger, coriander, garlic and lime or lemon juice, and season well with salt and freshly ground black pepper.
  • Slash through the skin and flesh of the chicken fillets. Place them in a shallow dish and spoon over the coconut mixture. Cover and leave to marinate for 30 mins.
  • Preheat the oven to 190°C/375°F/gas 5. Line a roasting tin with lightly oiled foil and place the chicken fillets in the tin. Drizzle over oil and roast for 35-40 mins until the chicken is cooked through and the coconut crust is browned.
  • Meanwhile, bring a large pan of water to the boil, add the rice noodles and stir well.
  • Allow to boil for 2-3 mins, then drain the noodles and rinse under cold running water.
  • Heat a wok or non-stick frying pan until hot, add the sesame oil and stir-fry the spring onions, carrot and pepper for 2-3 mins until just tender.
  • Add the noodles and soy sauce and stir-fry for a further minute until completely heated through.
  • Slice the chicken fillets and arrange on the vegetable noodles. Garnish with chopped chillipepper, if liked.
  • Source:

    Main-course Recent