Tamarind, lemon and coconut chicken
- Roll skinned chicken cutlets in flour. Heat oil in a large frying pan and cook chicken on all sides until brown.
- Crush garlic, peel and chop roughly. Add garlic, tamarind, 1 tablespoon lemon rind, brown sugar, fish sauce, 2 tablespoons lemon juice, coconut cream, salt and pepper to pan. Stir to combine.
- Cover and cook for 35 minutes or until chicken is cooked through. Cook wild rice to packet directions. Remove chicken to a heatproof platter. Boil sauce until reduced by half.
- Pour sauce over chicken and scatter with chervil or coriander. Serve with wild rice.