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This coconut chicken recipe is wonderfully fresh thanks to the plentiful addition of coriander, ginger and chilli.
Per serving: 425kcals, 26g fat (16.8g saturated), 41.1g protein, 7.3g carbs, 2.4g sugar, 0.7g salt
Make leftovers into a spicy cream soup by adding some vegetable stock and reheating for lunch the next day. Serve with crusty bread.
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