GREEN THAI CHICKEN CRUMBLE

GREEN THAI CHICKEN CRUMBLE Serves 4 Points per serving 5½ Points per recipe 22 Freezing not recommended 2 tsp oil 1 onion, chopped 4 skinless, boneless chicken thighs, diced into 2.5cm (1") pieces 3 tsp green Thai paste (or to taste) 4 level tsp flour 300ml semi skimmed milk 300ml chicken stock 225g broccoli florets 115g frozen peas 40g breadcrumbs(made with day old bread) 1 tbsp unsweetened desiccated coconut salt & pepper Preheat oven Gas 6/200'/400'F. Heat oil in a shallow non stick ovenproof pan.  Add onion, cover & steam fry for 5 minutes.  Add the chicken, cover and steam fry for  further 3 mins.  Remove the lid and add Thai paste.  Fry 30 seconds then stir in the flour and fry a further 30 seconds. remove pan from heat and gradually stir in the milk & chicken stock.  season well and return to the heat.  Bring to the boil, stirring occasionally and simmer for 8 mins. Add the broccoli, cover and simmer 2 minutes.  add the peas and simmer 2 minutes. Meanwhile in a bowl, combine the breadcrumbs and coconut.  Sprinkle this over the surface of the Thai chicken and transfer the uncovered pan to the oven until the crumble is lightly browned. STEAM FRYING This uses a non stick pan  to start to fry an ingredient, over a medium heat until slightly coloured. Then a tbsp of water is added, the heat is reduced slightly and the pan is covered immediately with a lid which creates steam in the pan and helps cooking.  This enables you to cook with a min of oil and maximises the flavours.