Use a full-bodied black tea for this recipe, like Darjeeling or Oolong, to capture a musky, malty flavor. The pairing with ground coriander adds peppery and slightly citrusy notes to the dish.

2 tablespoons tea leaves
1 tablespoon ground coriander
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup full-fat coconut milk
6 boneless, skinless chicken breast

Crumble tea leaves with fingers into a bowl. Add ground coriander, salt and pepper and stir to mix. Again using fingers, pat chicken with this tea mixture to help it stick.

Heat vegetable oil in a skillet over medium heat. Meanwhile, dredge chicken breasts, one at a time, in the flour, then dip in coconut milk and dredge in flour again.

Pan fry the chicken for 8-10 minutes, turning once, until golden brown and no longer pink at the center. Transfer to a plate lined with paper towels to soak up excess oil before serving.

Discover more information about Cooking with TEA - More Than Just Hot Water
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