Creamy Coconut Chicken Medallions
- 20g Karimix Tomato Chutney
- 30g Karimix Pineapple Achar
- 40g coconut cream
- 250g chicken
- 1 spring onion sliced finely
- 8g coriander leaves sliced finely
- 10g vegetable oil
2 as a main
- Slice chicken into rings.
- Brown chicken in a frying pan and remove.
- Mix Karimix Tomato Chutney and Karimix Pineapple Achar with coconut cream and heat up in frying pan.
- Stir well and when it is simmering, add the medallions and simmer until cooked.
- Add chopped coriander leaves and mix must before serving.
Tip: Try using turkey as an alternative!