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Baked Thai Red Curry Chicken with Coriander Chutney

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Prep time Cook time Difficulty Views Rated (2) Recipe #
2h 15m 30m 1-Piece of cake 620
4 stars
Added by winjer on 6 March 2008 (0 descendants)

Description (Some HTML is OK)

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.


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.

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Photos by winjer (2)

With the lovely hot coriander chutney.View on Flickr
Straight out of the oven, the chicken has browned nicely and the curry paste has cooked in.Straight out of the oven, the chicken has browned nicely and the curry paste has cooked in.
With the lovely hot coriander chutney.With the lovely hot coriander chutney.