The healthy alternative to
a sugar filled take-away
By Francesca Fox
MAKES 3 SERVINGS
1 small onion
2.5 cm piece of fresh ginger, grated
1 tsp chilli paste
½ tsp cumin
3 garlic cloves, crushed
3 tbsp dark soy sauce
3 tbsp honey
3 tbsp natural peanut butter
400 g chicken
½ can (approx. 200 ml) coconut milk
1 tsp coconut oil Juice of two limes (approx. 3-4 tbsp)
DIRECTIONS
1. In a saucepan, sweat the onions, garlic, ginger, chilli and
cumin in coconut oil on a medium to low heat for about seven
minutes.
2. Remove onion mixture from pan and place to one side.
3. Return the pan to the heat and add the chicken. Increase
the heat to high and brown the chicken for a few minutes.
4. Lower the heat to medium and add the onion mix back in
along with the coconut milk, peanut butter, soy sauce and
honey. Simmer for five minutes until the sauce thickens.
5. Mix in the lime juice and taste, adding more lime juice, soy
sauce or honey depending on personal preference.
6. Remove from the heat and serve with fresh coriander,
a wedge of lime and finely chopped spring onions, steamed mangetout or asparagus.
