combine the ginger powder, curry powder, onion powder and cayenne
For the brined chicken:
Place the sugar, vinegar and fish sauce in
ginger,garlic and chicken. Lower the heat and cook chicken for about 20
n set aside for a garnish. Cut the chicken into thin slices
nd salt. Cover and refrigerate for at least 30 minutes or
For the chicken - I use thighs - its not
d red chilli.
Stir for 30 seconds then reduce
een onions, ginger and garlic for 1 min, until aromatic.
For the karahi curry sauce: heat the oil in a
Jamaican Curry Powder:.
Toast the cumin,
or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Make the sauce first: Preheat oven to 400.
over with boiling water. Stand for 10 minutes, or until tender
For the roasted cauliflower, preheat
egrees F.
Arrange the chicken breasts in a single layer
For the chicken marinade, combine all ingredients in
For the chicken, combine curry powder and coconut milk in a bowl. Add chicken and toss to coat. Season. Preheat grill to medium. Cook 6 mins each side, or until browned and cooked through.
Place mango, chili peppers, cucumber, mint and lime juice in a bowl and toss to combine. Serve with chicken and naan bread.
For the chicken, combine all the ingredients in
Season to taste.
Dip chicken in egg, then coat in
Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.