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Chicken & Asparagus with Coconut Milk Recipe

   
 

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     Chicken & Asparagus with Coconut Milk

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45-25

Ingredients
2 tbsp olive oil
4 skinless chicken breasts, cubed
salt and pepper
1 onion, chopped
2 bunches of organic asparagus - 400g
300g of good quality butter puff pastry
50g butter
2 tbsp plain flour
 
600ml coconut milk

Instructions
1) Preheat the oven to 220C 2) Heat the oil in a pan and brown the chicken 3) Season with salt and add the onion to the pan 4) Fry the onion until soft 5) Add the asparagus to the pan and remove from the beat 6) Make the béchamel sauce - melt the butter in a pan, stir in the flour and let it bubble for a couple of minutes 7) Gradually add the coconut milk, stirring until it has thickened. 8) Season with salt and pepper 9) Pour the béchamel sauce over chicken and then add to 4 separate pie dishes 10) Roll out the pastry and cut into four pieces that fit over the pie dishes 11) Brush the rim of the dishes with water and lay the puff pastry over the top 12) Trim away any extra pastry and press the pastry down with a fork 13) Cut a small hole in the top and bake in the oven in 25 minutes


Originally Submitted
7/2/2015





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