Coconut Chicken with Jalapeno Ginger Jam

Paul Winch-Furness / www.paulwf.co.uk

Ingredients

  • 300g chicken; Cut into long strips
  • 60g Karimix Jalapeno Ginger Jam
  • 60ml coconut milk
  • 5g desiccated coconut
  • 50g baby corn; Halved length-wise
  • 80g onions; Cut into fine strips
  • 20g vegetable oil
  • 50g unsalted cashew nuts
  • 8g fish sauce
  • 4g coriander leaves; Chopped coarsely

Coconut Chicken with Jalapeno Ginger Jam

Serves
4
Prep
2 hours
Cooking
30 minutes

Method

  1. Marinade chicken with Karimix Jalapeno Ginger Jam, coconut milk, desiccated coconut and fish sauce.
  2. Brown cashew nuts in a hot frying pan. Remove and leave aside.
  3. Add oil in wok and fry onions and baby corn for about 10 minutes on high heat.
  4. Drain chicken and brown in wok, then add marinate to simmer gently.
  5. Add salt and pepper to taste.
  6. Mix in cashew nuts and coriander just before serving.
  7. Serve with salad, noodles or rice.