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🍽️ Creamy Coconut Chicken with Mashed Potatoes and Broccoli

580 kcal · 30 min · 4 servings

Creamy Coconut Chicken with Mashed Potatoes and Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Peel the potatoes completely.
  3. 3. Cut the peeled potatoes into small cubes.
  4. 4. Fill a pot with water and add some salt.
  5. 5. Bring the salted water to a boil.
  6. 6. Add the potato cubes to the boiling water.
  7. 7. Reduce the heat to a medium setting.
  8. 8. Cook the potatoes for about 20 minutes until they are soft.
  9. 9. Cut the lemon in half.
  10. 10. Squeeze the juice from the lemon halves.
  11. 11. Pat the chicken fillets dry with kitchen paper.
  12. 12. Place the chicken fillets in a bowl.
  13. 13. Pour 2 tablespoons of lemon juice over the meat.
  14. 14. Pour 150 milliliters of coconut milk into the bowl.
  15. 15. Season the marinade with salt and pepper.
  16. 16. Mix the meat thoroughly with the marinade.
  17. 17. Set the bowl aside to let the meat marinate.
  18. 18. Fill another pot with about 2 liters of water and add salt.
  19. 19. Bring the salted water in this pot to a boil.
  20. 20. Wash the broccoli thoroughly.
  21. 21. Separate the broccoli into small florets.
  22. 22. Add the broccoli florets to the boiling salted water.
  23. 23. Cook the broccoli for 3 to 4 minutes.
  24. 24. Check if the broccoli is al dente (firm to the bite).
  25. 25. Place the broccoli in a colander.
  26. 26. Let the broccoli drain.
  27. 27. Add some oil to a frying pan.
  28. 28. Heat the oil on high heat.
  29. 29. Take the chicken out of the marinade.
  30. 30. Save the marinade in a separate container.
  31. 31. Let the excess marinade oil drip off the meat.
  32. 32. Place the chicken in the hot pan.
  33. 33. Fry the meat for about 4 minutes.
  34. 34. Turn the meat until it is golden brown on all sides.
  35. 35. Remove the fried chicken from the pan.
  36. 36. Place the meat on a plate.
  37. 37. Do not wash the pan.
  38. 38. Pour the saved marinade into the hot pan.
  39. 39. Warm the marinade over medium heat.
  40. 40. Add the drained broccoli to the pan.
  41. 41. Toss the broccoli in the sauce for about 2 minutes.
  42. 42. Remove the pan from the heat to keep the broccoli warm.
  43. 43. Drain the cooking water from the potatoes.
  44. 44. Put the potatoes back into the pot.
  45. 45. Add the remaining coconut milk to the potatoes.
  46. 46. Add a piece of butter to the potatoes.
  47. 47. Mash the potatoes with a potato masher.
  48. 48. Stir the mash until it is creamy.
  49. 49. Season the mashed potatoes with salt and pepper.
  50. 50. Chop the peanuts coarsely.
  51. 51. Wash the mint.
  52. 52. Dry the mint.
  53. 53. Pluck the mint leaves from the stems.
  54. 54. Chop the mint leaves.
  55. 55. Add the chicken to the broccoli in the pan.
  56. 56. Add the chopped mint to the broccoli.
  57. 57. Warm the mixture briefly until everything is hot.
  58. 58. Taste the chicken and broccoli one last time and adjust seasoning.
  59. 59. Plate the chicken with the broccoli.
  60. 60. Serve the mashed potatoes on the plates.
  61. 61. Sprinkle the dish with the chopped peanuts.
  62. 62. Serve the meal immediately.

Nutrition per serving