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 Waterin the archived edition of our Jan 2017 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ cooking with tea ]
