Baked Thai Red Curry Chicken with Coriander Chutney

Prep time	Cook time	Difficulty	Views	Rated (2)	Recipe #
2h 15m	30m	1-Piece of cake	620	2	263

Another Delia, but this one is so simple it's hardly a recipe at all. Surprisingly delicious. Does require marinading though, so check the instructions.

Any old Thai Red Curry Paste will do, we used Tesco's.

Ingredients

Makes 2 servings

2 partly boned chicken breasts
2 rounded tablespoons Thai Red Curry Paste
2 teaspoons groundnut oil
For the coriander chutney
50g fresh coriander, roughly chopped
1 tablespoon lime juice
1 fresh chilli, de-seeded and chopped
1 clove garlic
¼ level teaspoon sugar

Preparation (Some HTML is OK)

A few hours before cooking, cut some gashes in the chicken, salt it, rub in the oil then coat with the paste. Clingfilm it and leave.

Put the coriander, lime juice, water, chilli and garlic in a food processor and whizz it till smooth.

Cook the chicken for 30 mins at 180C, basting occasionally. Serve with rice and some lime quarters for squeezing.

Baked Thai Red Curry Chicken with Coriander Chutney

Description (Some HTML is OK)

Ingredients

Makes 2 servings

Preparation (Some HTML is OK)

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Photos by winjer (2)