Monday, 29 March 2010

grilled marinated chicken strips that make you overeat

Four skinless chicken breasts, cut into strips.

2 med onions
1 clove garlic
2.5cm/1" ginger
1tsp thai green curry powder*
5cm/2" cream coconut
generous handful of powdered coconut
juice of 1 lemon
fresh coriander - approx 1/3 generous bunch - incl. leaves, stem and washed root
good pinch of salt
1 mug water

With blender
Without blender
Grate or chop up cream coconut and add ½ mug boiling water – leave to melt
Grate or chop up cream coconut and add ½ mug boiling water – leave to melt
Peel onions.
Peel onions.
Roughly chop onions, coriander, garlic and ginger, put in blender jug. Add ½ mug water and coconut cream mixture. Blend.
Grate onions, put grated onion into bowl. Finely chop coriander, garlic and ginger and add to bowl. Add ½ mug water and coconut cream mixture and mix.
Add lemon juice, salt, thai curry powder and powdered coconut and mix to a paste.
Mix  chicken strips with paste until they're well covered. Leave for at least two hours or overnight. Thread onto skewers – makes about 8 large skewers. If you haven't got skewers or don't want to use them, you can cook the chicken without, but you'll need to cook the strips in batches and turning them takes longer.
Cook under preheated grill for 10-12 minutes, turning once. Wrap cooked chicken strips in tin foil and leave for at least 10 minutes. Eat hot or cold.

* If you can't find it, try this combo
2 Tbsp fish sauce OR 4 tinned anchovies OR omit
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder, or one seeded green chilli
ground lemon grass or zest of a lemon or lime

other chicken recipes: flattened chicken roast chicken chicken of forty cloves of garlic 

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