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Chai Chicken with Creamed Coconut

Preparation Time
10 minutes

Cooking Time
25 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 4 garlic cloves, finely chopped
  • 2 tsp. Lucy Bee Chai Blend
  • A pinch of Lucy Bee Himalayan Salt
  • ½ tsp. Lucy Bee Whole Black Peppercorns, ground
  • 4 tbsp. Lucy Bee Creamed Coconut
  • 4 chicken breasts
  • 3 spring onions, sliced
  • 1 lime, cut into wedges


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. In a bowl, add the garlic, Lucy Bee Chai Blend, Lucy Bee Himalayan Salt, Lucy Bee Whole Black Peppercorns, ground and Lucy Bee Creamed Coconut. Use your fingers to mix these ingredients together - depending on the temperature of the Lucy Bee Creamed Coconut, this will either create a crumble like consistency or a very thick paste.
  3. Place the chicken on a baking tray and top with the chai paste - ensure the top of the chicken is completely covered for full flavour. Bake for 25 minutes, until the chicken is cooked through – if you want it extra crispy, place under the grill for the final 5 minutes of cooking.
  4. Slice into strips, top with spring onions and serve with fresh lime wedges. An optional extra for serving is with brown rice and some roasted vegetables.

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