baked Thai red curry chicken with Coriander chutney

Preparation

1. One to two hours before the chicken is cooked, place the fillets into an oven-proof dish and cut them diagonally (4 cuts each). First, sprinkle the meat with salt, then rub the oil into the fillets. Afterwards, rub the red Thai chili paste onto the meat, then cover with cling foil and leave to marinate.
2. For the chutney, using a kitchen blender, blend half of the coriander / cilantro with the lime juice, 3 tablespoons of water, the deseeded and finely chopped chili, and the garlic clove. As soon as the mix has a nice 'pasty' consistency, add the remaining coriander and blend as well. Season to taste with the sugar, salt and pepper, then cover with cling foil and leave to rest in the fridge.
3. Preheat the oven to 180 C, then place the meat (in the oven-proof dish) on the upper tray and leave to cook for 30 minutes. While cooking, repeatedly sprinkle the liquid in the form over the chicken.
Serving suggestion
Serve the curry chicken with the coriander chutney and some rice.{/serve]
Tip!
The chutney makes a delicious dip for BBQ-ed meat.
 
Rating: 3.17/5 (6 votes)
Rating 3.17/5
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