Recipe Inspiration

Ingredients...

50ml olive oil

1.5kg chicken breasts

1 large red onion, sliced

50g Essential Cuisine Aromatic Stock Base

2 litres coconut milk

100g tomato puree

50 cherry tomatoes, halved

Fresh coriander, to garnish

Rice, to serve

Method...

1. Preheat the oven to 180C. Heat half the oil in a large pan and fry the chicken over a medium heat for 3-4 minutes to brown all over.
   
   
2. Transfer to a roasting tray and cook in the oven for 18 minutes.
   
   
3. Meanwhile, add the onion and the remaining oil to the pan and cook for 5 minutes over a low heat. Add the Essential Cuisine Aromatic Stock Base and cook for a further 1 minute.
   
   
4. Pour the coconut milk into the pan and stir in the tomato puree. Simmer for 10 minutes. Add the cherry tomatoes and simmer for a further 1 minute.
   
   
5. Remove the chicken from the oven and slice thickly. Add to the sauce and stir to mix. Top with coriander leaves and freshly ground black pepper and serve with rice.