Chicken poached in coconut milk

SERVES 4

Ingredients:

8 boneless chicken breast halves (preferably free-range), skin on, about 7oz (200g) each

2 cups hot chicken or vegetable stock

1 x 14oz (400ml) can unsweetened coconut milk, well shaken to blend

3 bay leaves

3 garlic cloves, peeled but left whole

sea salt and freshly ground black pepper

Method:

1 To poach the chicken, put the breasts in a large pan over medium heat, then pour in the hot stock and the coconut milk. Add the bay leaves and garlic cloves. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 10–15 minutes until the chicken is cooked through. Poke a sharp knife into the flesh to check the juices should run clear.

2 Using a slotted spoon, remove the chicken from the pan, and leave to cool for a minute or two. When cool enough to handle, discard the skin and either slice or shred the chicken using two forks, and serve with fluffy rice.

Cook’s NoTEs:

Serve any rice you wish, but basmati is always a good choice. For maximum flavor, wait until the chicken is cooked before making the rice; then use the coconut poaching liquid instead of water for cooking it.

Chicken poached in coconut milk