Thai-Spiced Coriander Chicken
"Awesome tasting chicken. Make sure you dont undercook or overcook."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken breasts
- 2 garlic cloves
- 1 green chili, deseeded
- 2 cm piece fresh ginger, peeled
- 4 tablespoons fresh coriander, chopped
- 1 lime, rind finely grated
- 3 tablespoons light soy sauce
- 1 tablespoon caster sugar
- 3⁄4 cup coconut cream
directions
- Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
- Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
- Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
- Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
- Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.
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Reviews
-
Did you write this for a Thai cookbook? I have a Thai Cookbook with this exact recipe, it's amazing how good it is ??
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Definitely something different for the 2 of us, but very satisfying, too! I did cut the recipe in half & then reduced the amount of the chili used by even more! Very nice flavor combo with the ginger & coriander! Thanks so much for sharing the recipe!
