Coconut crusted chicken with rice noodles recipe

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serves: 4
Skill: easy
Cost: not
Cooking: 1 hr 5 min
plus marinating

Nutrition per portion

Calories 660 kCal 33%
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  • This mild, creamy chicken dish is great if you fancy an eastern-style meal, but don’t want huge amounts of spice.


    • 1 x 200ml carton coconut cream
    • 1 red chilli pepper, deseeded and finely chopped
    • 10ml (2tsp) grated root ginger
    • 45ml (3tbsp) fresh chopped coriander
    • 3 garlic cloves, crushed
    • 5ml (1tsp) lime or lemon juice
    • 4 chicken fillets with skin on
    • 10ml (2tsp) oil
    • 1 x 250g packet medium rice noodles
    • 10ml (2tsp) sesame oil
    • 6 spring onions, trimmed and sliced
    • 1 large carrot, peeled and cut into thin shreds
    • 1 red pepper, deseeded and thinly sliced
    • 30ml (2tbsp) dark soy sauce
    • Chopped red chilli pepper, to garnish (optional)


    • Mix together the coconut cream, chilli, ginger, coriander, garlic and lime or lemon juice, and season well with salt and freshly ground black pepper.

    • Slash through the skin and flesh of the chicken fillets. Place them in a shallow dish and spoon over the coconut mixture. Cover and leave to marinate for 30 mins.

    • Preheat the oven to 190°C/375°F/gas 5. Line a roasting tin with lightly oiled foil and place the chicken fillets in the tin. Drizzle over oil and roast for 35-40 mins until the chicken is cooked through and the coconut crust is browned.

    • Meanwhile, bring a large pan of water to the boil, add the rice noodles and stir well.

    • Allow to boil for 2-3 mins, then drain the noodles and rinse under cold running water.

    • Heat a wok or non-stick frying pan until hot, add the sesame oil and stir-fry the spring onions, carrot and pepper for 2-3 mins until just tender.

    • Add the noodles and soy sauce and stir-fry for a further minute until completely heated through.

    • Slice the chicken fillets and arrange on the vegetable noodles. Garnish with chopped chillipepper, if liked.

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