Preheat the oven to 220C/425F/Gas 7. For the chicken, use a sharp knife to cut a pocket lengthways into the chicken breast. Mix the cheese and rosemary together in a bowl, then stuff the mixture ...
To make the chicken korma, heat the oil in a heavy-based ... Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt ...
Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve. Recipe from Heartland by Judith Fertig ...