Heidi's Lime & Coconut Chicken
Heidi's Lime & Coconut Chicken

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, heidi's lime & coconut chicken. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heidi's Lime & Coconut Chicken is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Heidi's Lime & Coconut Chicken is something that I have loved my whole life. They are nice and they look fantastic.

Limes are arranged a bit differently than lemons, so that standard cut-in-half-and-squeeze method produces pretty I learned this juicing method in one of Heidi's East Indian Food classes, and it IS. It is a long journey to make pickles. This recipe takes a month at a minimum. Heidi's Brooklyn Deli has been bringing L/A the tastes of an authentic Brooklyn Deli.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have heidi's lime & coconut chicken using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Heidi's Lime & Coconut Chicken:
  1. Make ready 1 1/2 kg chicken drumsticks
  2. Get 1 brown onion, halved and sliced
  3. Prepare 1 red capsicum cut into strips
  4. Take 2 tbsp corn flour
  5. Get 400 grams can of coconut cream
  6. Get 2 cup chicken stock
  7. Prepare 1/4 tsp tumeric
  8. Take 1/2 cup Sharwoods mango chutney found in the indian curry section of the supermarket
  9. Get 1/4 cup sweet chilli sauce
  10. Get 1/4 cup lime juice
  11. Make ready 2 tbsp sugar
  12. Make ready 1 small handful chopped fresh coriander

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Instructions to make Heidi's Lime & Coconut Chicken:
  1. Brown chicken in large frying pan and set aside once done
  2. Add onion and capsicum to pan until onion is lightly brown
  3. Meanwhile, in a large bowl whisk together the stock, cornflour, coconut cream and tumeric
  4. Add the stock mixture to the onions and capsicum and bring to the boil. Reduce heat, add chicken pieces, mango chutney, lime juice and sugar
  5. Simmer for 45 minutes. Stir through coriander and serve over rice.
  6. As I cook to taste, my measurements aren't exact so add more chilli sauce, lime or mango chutney to taste if needed. The mango chutney should be stronger in flavour than the sweet chilli sauce

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