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Chilli, Coriander & Coconut Cream Chicken

Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

Spicy, Asian-inspired chicken is marinated overnight in sweet chilli sauce and coconut milk. Warning: contains nuts.

Chilli, Coriander and Coconut Cream Chicken Drumsticks on Pasta

 8 Chicken drumsticks
 ¼ cup Sweet chilli sauce
 2 tsp Soy sauce
 ¼ cup Coconut cream
 2 tbsp Lemon or lime juice
 12 tsp fresh coriander leaves - chopped
 2 tsp roasted Peanuts or Cashews - roughly chopped

Place chicken drumsticks in a dish in a single layer.


Mix the remaining ingredients together and pour over the chicken. Turn the drumsticks to ensure they are well coated with the marinade.


Cover with plastic wrap and place in fridge for 2 hours or overnight.


Preheat oven to 180°C.


Remove chicken from marinade and place in an oiled baking dish. Pour reserved marinade into a small saucepan. Bake chicken drumsticks approx. 45 minutes until the juices run clear when pricked with a fork.


Meanwhile simmer marinade for 10-15 minutes and spoon over cooked drumsticks.


Serve over pasta or rice.

Nutrition Facts

Servings 0

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