Thai Fragrant Chicken

We’re making this recipe for the Hereford and Leominster Women in Business group on Wednesday 14th October. We made the dish the day before the event to let the flavours infuse, then gently re-heat it. This makes it ideal for entertaining, allowing to take out the last-minute stress.

The quantities below serve 6. It’s a Mary Berry inspired recipe but with a Twyford’s twist!


  • 5 large chicken breasts, skinless and cut into thin strips
  • A punnet of mushrooms, sliced thinly
  • Seasoning to taste
  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 2 cloves of crushed garlic
  • 1” piece of root ginger, 1” piece of cinnamon stick, ½ tsp garam masala, 6 cardamom pods, crushed,
  • 2tsp. ground cumin, 1 bay leaf
  • ¼ pt chicken stock
  • 1 x 200ml carton coconut cream
  • Finely grated zest and juice of 1 lime, chopped fresh coriander
  • A couple of teaspoons of apricot jam
  • A little double cream


  1. Season the chicken, sauté in one tablespoon of the oil in a large buffet pan, add the chicken and brown quickly, then remove and place onto a dish. Do this in batches.
  2. Gently sauté the onion, mushrooms, garlic and ginger for a few minutes, then cover and cook gently for about 10 minutes.
  3. Add the spices and bay leaf and stir.
  4. Add the browned chicken strips.
  5. Blend in the stock and coconut cream and season.
  6. Add the apricot jam, cover with a lid and simmer gently for about 5 minutes.
  7. Remove and discard the cinnamon stick and bay leaf, then stir in the lime zest and juice.
  8. Sprinkle with coriander, swirl with some more cream and serve with aromatic Thai rice cooked in a stainless steel casserole.
Tags: , , ,
Posted in Recipes

Comments are closed.