Creamy coconut chicken with okra and lime
This dish is made with coconut yogurt so that it is dairy free but if gluten/wheat is your problem rather than dairy you could also make it with Greek cow's milk or sheep milk yogurt.
800g cooked chicken or 2 small chickens, simmered with a selection of vegetables for 2 hours or until the flesh is falling off the bone, then cooled and the flesh removed. If you cook the chickens from scratch then you get a beautiful pot of chicken soup as well as your chicken dish!
Pull the chicken flesh into bite sizes pieces.
We served the chicken with potatoes and fresh beetroot and a radicchio, fennel and broad bean salad.
For the potato salad, steam baby potatoes until cooked and set aside. Steam the beetroot (approximately 50% of the weight of the potatoes) cut into large dice along with their stems, chopped, for 5-8 minutes. Then add the leaves, shopped and continue to steam for a further 4-5 minutes or until the leaves are cooked. Mix with the potatoes and dress, while still warm, with salt, pepper, cider vinegar and olive oil.
For the radicchio salad, blanch the broad beans the skin them. Then mix with chopped fresh radicchio and sliced fennel and dress with olive oil, lemon or cider vinegar and salt and pepper.