Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over. Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. To cook the chicken, pre-heat the oven to gas mark 4, 350☏ (180☌). Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed. When smooth, add the remaining coriander and continue to blend until smooth again. You'll have to do this with a few stops to scrape down the sides of the goblet. To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish add the onion, lemongrass, garlic, and ginger. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours. Next spread the curry paste over the surface of each portion and rub that in well too. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Add the coconut milk, lime juice, fish sauce and brown sugar. Next, add the chicken and its juices back into the pot. Sauté for 4-5 minutes and deglaze the pan with the chicken stock. About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Next, add the diced red bell peppers sliced carrots.
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