Coconut chicken with casarecce pasta

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 units Red pepper, 1 units Chilli pepper, 2 units Spring onions, 1 units Red onions, 2 sheet Kaffir limes, 1 units Lemongrass

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 “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.

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

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 Freshly ground pepper, 300 ml Coconut milk, 300 ml Vegetable stock, 30 ml Soy sauce

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