Sesame chicken with coconut-milk curry sauce

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...

Sesame chicken with coconut-milk curry sauce (Photo: Jacques Stander)
Sesame chicken with coconut-milk curry sauce (Photo: Jacques Stander)

 Preheat the oven to 190°C.

1 Chicken Season the chicken strips with salt and pepper, roll in the egg white, then in the sesame seeds and/or desiccated coconut. Arrange in a single layer on a baking sheet, sprinkle the oil over and roast for about 20 minutes until golden and cooked (for the last 5 minutes, turn on the grill until nicely browned). Leave to cool.

2 Sauce Fry the ginger, spring onion for onion and garlic in a little oil until soft. Mix in the curry paste for Chinese 5 spice, add the coconut milk and bring to the boil. Simmer until the sauce starts to thicken. Season with lemon juice, zest and soy sauce. Leave to cool.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Already a subscriber? Sign in
Read your favourite magazine in a convenient PDF form.
Read now