Thai-Spiced Coriander Chicken Breasts (photo by AlexandLeigh, Wikimedia Commons)

Thai-Spiced Coriander Chicken Breasts

Published in Chicken

Serve with the sauce, jasmine rice and a simple salad or sambals.

Ingredients:

  • 4 chicken breast fillets
  • 2 garlic cloves, peeled
  • 1 fresh green chilli, seeded, chopped roughly
  • 2 cm fresh ginger, peeled, chopped roughly
  • 4 tbl chopped fresh dhania
  • Finely grated rind of one lime
  • 3 tbl lime juice
  • 2 tbl light soy sauce
  • 1 tbl caster sugar
  • 175 ml coconut milk
  • salt & pepper to taste

Preparation:

  • With a sharp knife cut three deep diagonal slashes in the skinned side of the chicken. Place in a single layer in a shallow non-reactive dish.
  • Blitz the remaining ingredients in a food processor to a smooth puree. Spread the puree on both sides of the chicken breasts.
  • Cover the dish and allow to marinate for at least one hour and up to about 4 hours. (If you are doing large quantities, they may marinate overnight in the refrigerator).
  • Drain the excess marinade from the chicken.
  • Cook EITHER under a preheated grill for about 12 – 15 minutes (brushing with marinade and turning as required) until cooked and golden, OR cook, over medium heat in a frying pan in a little oil, preferably peanut.
  • If you have grilled the breasts, simmer the remaining marinade in a small aucepan for a couple of minutes. If you have fried the breasts, pour the marinade into the frying pan and simmer for a couple of minutes – the second cooking method is the one I prefer.

Serves 4.

Primary Ingredients: , , , , , ,

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