Quorn chicken, coconut and plantain stew

40 minutes


Quorn chicken, coconut and plantain stew

  • 350g of Quorn chicken pieces
  • 3 tbsp of coconut oil
  • 3 garlic cloves, finely diced
  • 1 plantain, cut into 1cm chunks
  • 1 white onion, finely diced
  • 2 tomatoes, cut into quarters
  • 300ml of coconut cream
  • 1 handful of coriander, chopped
  • 1/2 lime, juice
  • salt
  • pepper
  • chilli, (optional)


Spray coconut oil onto a large non-stick skillet and place over a medium-high heat. Once the pan is hot, add the garlic and fry for 2 minutes. Add the Quorn chicken pieces and fry for 4–5 minutes until light golden, then remove from the skillet and reserve
Add more oil to the pan if needed and fry the onions and tomatoes for 3–4 minutes until they are soft. Reduce the heat, add the coconut cream to the pan and add the plantain in a single layer. Sprinkle with salt and pepper and cook for about 5 minutes, then turn each piece over and cook for a further 5 minutes
Add the chicken pieces to the simmering sauce, cover and cook for approximately 15 minutes, until the plantain is completely tender. Add the chopped coriander, green chillies (optional) and lime juice. Serve immediately with rice