CHICKEN RECIPE: In a large bowl, combine
Cut up the chicken in bite size pieces and
killet with lid.
Add chicken breasts. Return broth to a
Wash and dry the chicken pieces.
Cut into 1
arge bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to
ell & set side.
Arrange chicken in ovenproof dish & spoon over
horoughly combined.
Add the chicken pieces and using your clean
n a bowl. Many Vietnamese Chicken recipes usually require a short
ake the marinade for the chicken.
Peel and coarsely chop
an.
Add the crushed chilli-garlic mixture to it.
To Marinade: Place cubed chicken in a nonporous bowl with
br>Add chicken pieces, salt to taste and red chilli powder.
nd olive oil. Add split chicken wings and toss to cover
ll marinade ingredients together, except chicken, to a food processor and
Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
Cook in pan with coriander, cumin and turmeric for 2-3mins.
Add chicken and little more oil if needed and cook 2-3mins.
Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
Stir in coconut cream and heat through then stir in coriander.
Dice chicken and coat lightly with flour
Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
nto 3 strips.
Combine chilli, garlic, ginger, honey, soy sauce
laze by mixing together the chilli sauce, honey and oil.