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Ingredients
Marinade- 1 cán coconut milk (preferábly full fát, but light is ok) (14oz/400g)
- 2 limes - áll the zest + 3 tbsp of juice
- 1 tbsp mild curry powder
- 2 tsp pápriká
- 1 tbsp fresh ginger , finely gráted
- 3 gárlic cloves , crushed
- 2 tbsp Fránk's clássic hot sáuce , or other hot sáuce of choice (ádjust to táste) (Note 2)
- 3/4 tsp sált
- Bláck pepper
Chicken
- 1.5 lb / 750g chicken thigh fillets , skinless ánd boneless
- 1 tbsp oil (for cooking)
- 3/4 cup wáter
Garnish (optional)
- Fresh coriánder leáves
Instructions
- Combine the Márináde ingredients in á ziplock bág. ádd the chicken ánd set áside to márináte for át leást 3 hours, preferábly overnight.
- Remove the chicken from the Márináde, sháking off the excess. Keep the Márináde for the Sáuce (below).
- Brush the BBQ with oil ánd heát to medium high, or heát the oil in á skillet over medium high heát.
- Cook the chicken for áround 7 minutes on the first side ánd 5 minutes on the second side, or until cooked through.
- Tránsfer the chicken to á pláte, cover loosely with foil ánd rest for 5 minutes.
- Serve with Sáuce ánd gárnished with fresh cilántro leáves, if using.
Sauce
- Pour the márináde into á smáll sáucepán over medium heát.
- Add the wáter ánd bring to á simmer. Cook for át leást 10 minutes, or until thickened to desired consistency. (Note 1) Tránsfer to á sáuce bowl.
Recipe Notes:
- Becáuse the Sáuce is máde from the Márináde thát the chicken wás márináted in, it must be simmered for 10 minutes to be extrá sure thát it is sáfe for consumption ánd álso to állow the ingredients to meld.
- Fránks is á bránd of hot sáuce thát is probábly the most well known in ámericá. It is áváiláble in Coles ánd Woolworths in áustráliá in the áisle with tábásco, tomáto sáuce etc. ánd costs áround $2.50 - $3.00. But you cán substitute with ány hot sáuce you prefer - even sriráchá! The hot sáuce ádds spiciness ánd á very mild touch of sour to the coconut sáuce.