with NIALL MURRAY from City of Glasgow College
4 chicken breasts skin on or off
1 fresh coconut
1 sprig of coriander
½ lime zest and juice
1 red chilli deseeded and finely chopped
2 tbs sunflower oil
2 tbs tamarind paste (available from Asian stores)
1 tsp sugar
100ml chicken stock
1 tsp cornflour
Preheat the oven to 170C.
Crack the coconut with a hammer of rolling pin and remove all the milk and flesh. Peel the brown skin from the flesh and grate with a coarse grater.
Wash and roughly chop the coriander and mix with the lime, chilli and salt. Use a tablespoon of coconut milk to moisten the mixture and discard the rest.
Using a sharp knife, place a slit in the chicken breasts so a pocket is formed. Stuff each chicken with the coconut mixture.
Pan fried the chicken in the oil until brown on all sides and place in the oven for 15-20 minutes or until the chicken centre reaches 75oc.
Bring the tamarind, chicken stock and sugar to the boil. Dissolve the cornflour with a tablespoon of water and whisk into the sauce.
Feather the sauce onto warm plates and serve the carved chicken on top.