Coconut chicken with casarecce

Prepare the ingredients 

Wash the pepper and chilli pepper and cut them in half lengthwise, remove the stalk bases, white ribs and seeds from both. Chop up the halved pepper into small pieces. Trim and wash the spring onions then chop into fine rings. Peel and finely dice the onion. 

Marinate the chicken 

Dab the chicken breast fillets dry and cut them into slices, then marinate with 15 ml soy sauce, the chilli and the potato starch. Wash the kaffir lime leaves and shake them dry. Also wash the lemongrass and cut it in half lengthwise. 

Cook the coconut chicken 

Brush the oven dish with coconut oil, put the chicken, pepper, spring onions and onion in the dish and start the X BO automatic programme "Coconut chicken with casarecce pasta". Follow the instructions on the display. Add the pasta, kaffir lime leaves and lemongrass. Mix together the curry powder, salt, pepper, coconut milk, vegetable stock and the remaining soy sauce, add to the dish, mix well and cook for another 5 minutes. 

Finishing touches 

Wash the herbs, shake them dry and chop them into thin strips. Divide the coconut chicken with casarecce between two plates and sprinkle with the herbs (cut into strips). 

Pro tip: 

To make a vegetarian version, the chicken can be replaced with a plant-based alternative. For a particularly strong flavour, crush the lemongrass stalk with a meat pounder or the base of a frying pan and add to the rest of the ingredients.