Coconut Tamarind Chicken

Place a wide-based pan (ideally non-stick and with a matching lid) over a medium-high heat with 1 tbsp (2 tbsp) vegetable oil

When hot, add the chicken and colour on each side for 3 min or until golden

Season each side generously with salt 

Once golden, add a splash of water (approx. 2-3 tbsp) and cover immediately with a lid (stand back as it will spit!)

Tip: The trapped water creates steam for even cooking

Reduce the heat to medium-low and cook for a further 7-10 min or until the chicken is cooked through, lowering the heat if necessary

Meanwhile, boil a kettle for step 5

Peel and cut the carrots into bite-size pieces, discarding the root ends

Trim the green beans and cut them in half widthways

Soak the coconut cream sachet(s) in a bowl of very hot water (this softens it)

Once the chicken is cooked, transfer it to a clean chopping board and allow to rest for 5 min

Add the carrot to the same pan with a large pinch of salt

Cook over a medium-high heat for 3 min or until coloured and caramelised

Meanwhile, add the noodles to a pot of salted boiling water (enough to cover them) on a high heat

Boil for 5-7 min or until cooked through but with a slight bite

Once cooked, drain and briefly rinse them under cold, running water until cooled slightly, then return them to the pot off the heat

Meanwhile, add the green beans to the caramelised carrots and cover again with a lid

Cook for 5 min over a medium-low heat or until both vegetables are tender 

Meanwhile, peel and chop (or grate) the garlic finely

Combine the tamarind paste, coconut cream, honey, soy sauce and garlic with 50ml (100ml) boiled water

Mix well - this is your tamarind sauce 

Shred the chicken with two forks, 'pulling' at the chicken to tear it 

Chop the spring onions finely, discarding the root ends