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Coconut and chilli chicken

Coconut and chilli chicken


This tasty gluten free dish is ready in just 25 minutes.

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2487kj 589kcal
  • Fat
    Low 15%
  • Saturates
    High 37%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 87g


  • 2 x Co-op British coconut & chilli chicken steaks
  • 100g shelled Co-op British peas
  • 150g shelled Co-op British broad beans
  • 180g Co-op basmati rice
  • 100ml reduced fat coconut milk
  • 10 Co-op British piccolo tomatoes, quartered
  • Handful fresh mint leaves, finely chopped optional)
  • Freshly ground black pepper
  • 1 lemon, sliced into wedges


  1. Cook the chicken according to the pack instructions. Meanwhile, put the peas and beans in a pan of boiling water and simmer for 3-4 mins until tender. Drain and set aside
  2. Add the rice to the pan, with just enough water to cover
  3. Pour in the coconut milk then bring to a boil and simmer, lid on, for 15 mins, or until the liquid has been absorbed
  4. Stir the peas, beans, tomatoes and mint, if using, into the rice and season with black pepper
  5. Slice the chicken into strips and serve with the rice, and lemon wedges to squeeze over

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