Coriander Chicken on Ginger-lime-cream Sauce with Cashew Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 chicken breast fillet (s)
- 1 bunch spring onion (s)
- 100 g cashew nuts
- 2 cups whipped cream
For the marinade:
- 2 tablespoon oil, preferably safflower oil or sesame oil
- 4 tablespoon ketchup
- 80 g iner, fresher
- 2 lime (s)
- 2 cloves garlic
- salt and pepper
- 2 tablespoon coriander, ground in a mortar
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips or pieces and add salt and pepper to the marinade made of oil, ketchup, coriander, lime juice, grated ginger and garlic (if you don`t want to rub, you can also chop). Cover and leave to marinate in a cool place for 24 hours.
- Put the marinated meat in a large, flat casserole dish, mix in the spring onions cut into fine rings and cook everything in the preheated oven at approx. 180 degrees top / bottom heat (approx. 160 degrees with convection). After approx. 50 minutes, spread the whipped cream over the meat and place in the oven to brown for another 10-15 minutes. During this time, chop the cashew nuts and lightly toast them in a non-stick pan without adding any oil or fat. Serve the meat in the baking dish and pour the roasted cashew nuts over it.
- Rice and caramelized vanilla carrots with mint go well with it. If you want it to be easier, fresh naan bread or pita bread also works great. If you like it fresher and a little bit bitter, you can replace the cream with natural yoghurt.
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