GingerLicking Chicken

In summer 2011, Table Table launched a competition across the UK to find the best local recipes, forgotten classics and family favourites from the public, to be captured in a limited edition cookbook celebrating all that is great about British cooking.

They received hundreds of fantastic entries from all across the UK and have enjoyed trying them all and hope you do too! What’s more, all proceeds from the sale of the cookbook will be going to the international charity WaterAid and the invaluable work they do.

You can pick up a copy at your local Table Table restaurant from December. Just go to www.tabletable.co.uk to find the restaurant nearest to you.

GingerLicking Chicken from Nicola Haigh of Huddersfield
Serves 4

Ingredients

4 chicken breasts, approx 500g

1 tbsp grated fresh ginger

4 cloves garlic, crushed

1 tsp mild chilli powder

1 lime, grated zest and juice

2 tbsp oil

2 onions, sliced

1 tsp turmeric

400g can coconut milk

1 chicken stock cube

Method

Cube the chicken and marinade in the ginger, garlic, chilli powder and the grated zest and juice from a lime. Leave for 2 hours in the fridge.

Heat the oil in a deep frying pan, add the onions and cook over a medium high heat until lightly browned, then add the turmeric. Once the onions turn yellow, add the marinated chicken and cook for 5-10 minutes.

Add the coconut milk and stir in the chicken stock cube. Leave to simmer for 20 minutes uncovered until the chicken is cooked and the sauce has thickened.

Serve with rice.

Tip

For a spicier flavour use hot chilli powder or a little more of the mild.

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