Coconut Lime Chicken Stew

My love of leftover roast chicken continues with this beautifully balanced stew. It’s bright and creamy and ready in less than 30 minutes. Don’t be intimidated by the ingredient list; there’s nothing more complicated than chopping and stirring in the whole recipe. You can leave the chilli out entirely if you like. I remove the seeds so that it’s mild enough that my kids will eat it.

INGREDIENTS
Serves 2 Adults & 2 Kids
200g leftover roast chicken
(or fresh chicken tenders)
1 tbsp sesame oil
3 cloves of garlic
1 whole red chilli
thumb sized piece of ginger
100ml chicken stock
1 lime
3 tbsps dark soy sauce
1 tbsp fish sauce
1 tbsp tomato puree
1 tin of coconut milk
8 baby sweetcorn
1/2 a red pepper
handful of fresh coriander
spring onions

• If you’re using uncooked chicken, season with salt and fry on a medium high heat in 1tsp of olive oil for 5 minutes, turning the tenders after 3 minutes. Set aside once done. If using leftover roast chicken cut into bite-sized pieces.
• Finely chop the garlic and ginger and slice the chilli into rounds (remove the seeds for less heat). Add the sesame oil to a wok or deep sided skillet and heat on a medium low heat (you don’t want the aromatics to burn). Put the garlic, ginger and chilli into the oil and cook gently until the aromatics start to smell beautiful. Chop the baby corn and red pepper into bite sized pieces then add to the aromatics and stir.
• Pour in the chicken stock and turn the heat up to medium. Squeeze in the lime juice then add the soy and fish sauce and tomato puree then cook for a few minutes. Add the coconut milk and cook until hot.
• Add the chicken back to the pan and cook gently for a few minutes to heat the meat through. Finely chop the coriander and stir through the stew. Ladle the stew over rice or noodles then finish with a scattering of finely chopped coriander and sliced green onions.