Dealer
Select country and language

Coconut chicken with casarecce pasta

    1hr

    Easy

Ingredients

2 Servings
  • 200 g Casarecce

  • 200 g Chicken breast fillets

  • 1 piece Chilli pepper

  • 300 ml Coconut milk

  • 3 tbsp Coconut oil

  • 2 sprig Coriander

  • 1 tsp Curry

  • 2 leaf Kaffir limes

  • 1 piece Lemongrass

  • 1 piece Paprika (red)

  • 2 sprig Parsley

  • 1 pinch Pepper (ground)

  • 5 g Potato starch

  • 1 piece Red onions

  • 1 pinch Salt

  • 45 ml Soy sauce

  • 2 piece Spring onions

  • 300 ml Vegetable stock

    European, Fusion

    Poultry, Chicken, Pasta dishes

    Soya, Cereals containing gluten, Mustard, Peanuts

    Gluten

    Oven dish

Method

  • Prepare the vegetables

    Wash the pepper and chilli pepper and cut them in half lengthwise, remove the white ribs and seeds from both. Chop the halves into small pieces. Trim and wash the spring onions then chop into fine rings. Peel and finely dice the onion. Wash the kaffir lime leaves and shake them dry. Also wash the lemongrass and cut it in half lengthwise.

  • Ingredients

  • 1 piece Paprika (red), 1 piece Chilli pepper, 2 piece Spring onions, 1 piece Red onions, 2 leaf Kaffir limes, 1 piece Lemongrass

  • Marinate the chicken

    Put the chopped chilli, soy sauce and potato starch in a bowl and mix well. Wash the chicken breast fillets, pat them dry and chop them into thin strips. Marinate with the soy, chilli and starch mixture.

  • Ingredients

  • 200 g Chicken breast fillets, 15 ml Soy sauce, 5 g Potato starch

  • Start the automatic programme

    Start the “Coconut chicken with casarecce pasta” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

  • Sear the chicken

    Grease an oven dish with coconut oil. Evenly distribute the marinated chicken, pepper, spring onions and onion in the dish. Once the BORA X BO has heated up, insert the oven rack in the bottom of the oven, put the dish on top and sear the chicken.

  • Ingredients

  • 3 tbsp Coconut oil

  • Cook the coconut chicken with casarecce pasta

    When you receive a notification, add the pasta, kaffir lime leaves and lemongrass to the chicken and stir. Then mix together the curry powder, salt, pepper, coconut milk, vegetable stock and the remaining soy sauce, add to the dish, mix well and finish cooking.

  • Ingredients

  • 200 g Casarecce, 1 tsp Curry, 1 pinch Salt, 1 pinch Pepper (ground), 300 ml Coconut milk, 300 ml Vegetable stock, 30 ml Soy sauce

  • Finishing touches

    Wash the herbs, shake them dry and chop them into thin strips. Plate up the coconut chicken with casarecce and sprinkle with the herbs (cut into strips).

  • Ingredients

  • 2 sprig Parsley, 2 sprig Coriander

Nutritional value per portion:

kcal

1174

Protein

73.38 g

Fat

40.12 g

Carbohydrates

129.82 g

AuthorBORA
NewsletterDon’t miss out on any news

Our newsletter conveniently brings you all you need to know about our products.

Other recipes