Sesame chicken with coconut-milk curry sauce

Name: Sesame chicken with coconut-milk curry sauce
Ingredients: 15 ml (1T) honey; salt and pepper; a handful peanuts for sprinkling; 6-8 cherry tomatoes; SALAD; CURRY SAUCE; 1 small onion or 2 spring onions, chopped; 1 can (400g) light coconut milk; sesame seeds or desiccated coconut; oil for shallow frying; CHICKEN; 15-30 ml (1-2T) Thai curry paste or 15ml (1T) Chinese 5 spice; 4 chicken breast fillets, sliced into strips; 2 egg whites, lightly whisked; 125 g (½ packet) egg noodles, cooked (optional); 15 ml (1T) soy sauce; 3 spring onions, chopped; juice and grated zest of 1 lemon; a handful fresh coriander; 2 garlic cloves, crushed; 15 ml (1T) fresh ginger, grated; 100 g baby spinach; oil for sprinkling; 3 dessert peaches or nectarines, sliced

Carmen Niehaus

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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.

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