Homemade Chicken Supreme Recipe.
As a kid we always had chicken supreme on a Monday with the left over sunday dinner chicken and a packet mix, so I decided to re-create a family favourite but make it from scratch.
Calories: 608 kcal
Rough cost (Tesco): £2.12
600g Chicken thigh fillets
2 x 250g tilda pre cooked basmati rice
1 x 400ml tin of coconut milk
1 tbsp coconut oil
100g frozen peas
1 clove of garlic – crushed
1 tsp parsley
1 tsp basil
1 kallo veg stock cube
1. Place the coconut oil in a hot frying pan until melted, then fry garlic for 2 minutes. Turn the frying pan down to a medium to low heat then place the mushrooms and chicken thighs in to and cook for 10 minutes – keep turning the thighs onto either side.
2. Now put the coconut milk in the pan along with all the spices, peas and veg stock cube. Bring to the boil then simmer for around 10-15 minutes with a lid over, stirring every couple of minutes.
3. Whilst the chicken supreme is cooking you can prepare the rice, the Tilda packet rice is designed to be microwaved so if you wish follow the instructions on there. However I don’t like microwaving food so I just cook the rice in a pan, stirring in boiling water when needed for around 5 minutes.
4. Once the chicken and rice and both cooked, serve straight away – I prefer the chicken and sauce on top of the rice!
For more recipes or posts see my blog at gavin-king.uk/blog/