Antony Worrall Thompson’s chicken with coconut mash recipe

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serves: 4
Prep: 20 min
Cooking: 15 min
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  • How do you make a dull bit of chicken jump off the plate and zap your taste buds? Try this – and your family will be screaming for more!


    • For the chicken:
    • 2.5cm (1in) ginger, peeled and grated
    • 2 cloves garlic, peeled and crushed
    • 2 tbsp sweet chilli sauce
    • 1 tsp hot chilli sauce
    • 3 tbsp coriander leaves
    • 1 tbsp mint leaves
    • 2 tsp sesame oil
    • 1 tbsp sunflower oil, plus 1 extra for cooking
    • 4 chicken breasts, skin on
    • For the mash:
    • 675g (1½ lb) home-made or shop-bought mash
    • 150ml (5fl oz) coconut cream
    • 2 hot red chillies, finely choppned
    • 1 tbsp Thai green curry paste
    • 2 tsp fish sauce (nam pla)
    • 2 tsp clear honey
    • Salt and ground black pepper
    • 2 handfuls of baby spinach leaves, washed


    • For the chicken: first make a coriander paste by blending together all the ingredients except the chickn in a mini food processor. Carefully lift the skin off the chicken breast without separating it completely from the flesh, creating a pocket. Spoon some of the corinader paste under the skin, rub it in well and reshape the skin. Leave to marinate for at least 10 minutes (maximum overnight).

    • Heat the remaining one tablespoon of sunflower oil in a heavy-based frying pan, then cook the chicken breasts, skin side down, over a medium heat for 10 minutes. Turn them over and cook on the flesh side for 5 minutes or until cooked through.

    • While the chicken is cooking, combine all the ingredients for the mash except the spinach, season to taste and heat (in a non-stick frying pan, if possible) over a low flame or in the microwave until piping hot. Fold in the spinach and continue to cook until it has wilted.

    • Place a pile of mash in the centre of four plates, then top with the spicy chicken breast.

    Top tip for making Antony Worrall Thompson’s chicken with coconut mash

    "I'm a bit of a leg man, so I often make this dish with chicken thighs - again, pushing the coriander paste under the skin."

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