Coconut chicken casserole
This recipe is inspired by a delicious dish, called a bunya, which we cooked with the Aititi family in New Caledonia. Chicken, taro and banana was wrapped up with coconut cream in banana leaves and cooked over hot rocks. This version can be cooked in an oven but still has that delicious moist chicken and coconut flavour.
- Preheat the oven to 175C.
- Heat a large frying pan to a medium to high heat and sear the chicken until golden.
- In a casserole dish, add the chicken, onion, garlic and coconut cream. Place a lid on or cover with tinfoil and bake for 1 hour or until the juices run clear.
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