Chilli Coconut Chicken Past Cucumber Rice Salad

This Asian style chicken in the region of fragrant rice is a roomy and tasty idea for weekday dinners.

The ingredient of Chilli Coconut Chicken Past Cucumber Rice Salad

• 2 eschalots peeled chopped
• 1 long red chilli chopped
• 1 lemongrass stalk trimmed bruised chopped
• 2cm piece buoyant ginger peeled chopped
• 2 garlic cloves chopped
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 tbsp fish sauce
• 165ml can coconut cream
• 4 chicken thigh cutlets skin on
• 2 tbsp alfa one rice bran oil
• 2 tbsp rice wine vinegar
• 1 tsp caster sugar
• 2 1 3 cups cooked rice see note
• 1 continental cucumber halved lengthways sliced crossways
• 125g cherry tomatoes halved
• 1 long red chilli thinly sliced
• 1 2 cup torn buoyant mint leaves

The Instruction of chilli coconut chicken past cucumber rice salad

• place eschalot chilli lemongrass ginger garlic brown sugar lime juice and fish sauce in a small food processor process until just about smooth transfer to a glass or ceramic dish ensue coconut cream campaign to combine ensue chicken point to coat cover refrigerate overnight if time permits 2 preheat oven to 200c 180c fan forced place chicken in a baking dish roast for 40 to 50 minutes or until golden and cooked through
• meanwhile make cucumber rice salad place oil vinegar and sugar in a small bowl stir up opinion until sugar has dissolved place rice cucumber tomato chilli and mint in a bowl drizzle subsequently dressing toss until without difficulty combined top subsequent to chicken serve

Nutritions of Chilli Coconut Chicken Past Cucumber Rice Salad

calories: 908 678 calories
calories: 64 grams fat
calories: 24 grams saturated fat
calories: 38 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 45 grams protein
calories: 215 milligrams cholesterol
calories: 1178 11 milligrams sodium
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calories: nutritioninformation