1 tbsp coconut oil
1 large handful of fresh coriander, chopped
180 ml tinned coconut milk
12 fresh basil leaves
1 large green chilli, seeds removed
3 garlic cloves
2 cm slice of fresh ginger, peeled and roughly chopped
salt and pepper
1 tsp ground coriander
2 tsp brown sugar
2 limes, cut into wedges
1 Place all of the marinade ingredients in the bowl of a food processor and whizz until the mixture is smooth.
2 Add the chicken to a large sealable freezer bag. Pour the marinade over the chicken, seal the bag and massage it into the meat. Place in the fridge for at least three hours.
3 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a large ovenproof pan over a medium-high heat. Cook the chicken pieces for 3-4 minutes on each side. Add the marinade to the pan and place in the oven for 18-20 minutes or until the chicken is thoroughly cooked.
4 Tent loosely with tin foil and allow to rest for 5-10 minutes before serving.
5 Sprinkle with more chopped coriander and serve with lime wedges and rice.