Chicken
Tender chicken meets creamy coconut, aromatic soy and fresh pak choi. This warming red curry dish is everything you need for a cosy night in.
1. Set oven to 250ºC. Slash chicken to the bone. Place in lined oven dish. Combine 3 tbsp curry paste, 2 tbsp soy sauce and coconut milk. Pour over chicken. Cover with foil and roast for 15 minutes. Uncover and return for further 15 minutes, or until cooked through.
2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.
3. Whisk together 1 tbsp soy sauce and 1 tbsp sesame oil. Season with pepper.
4. Finely slice pak choi, spring onions and dice capsicum. Toss together with dressing.
5. Serve chicken with millet and salad. Scatter over coriander. Serve with lemon wedges.
Notes:
Slashing chicken helps reduce the cooking time as well as allowing the marinate to infuse.
2. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.
3. Whisk together 1 tbsp soy sauce and 1 tbsp sesame oil. Season with pepper.
4. Finely slice pak choi, spring onions and dice capsicum. Toss together with dressing.
5. Serve chicken with millet and salad. Scatter over coriander. Serve with lemon wedges.
Notes:
Slashing chicken helps reduce the cooking time as well as allowing the marinate to infuse.
Butterflied chicken 1
Coconut milk 400ml
millet 1 packet (250g)
Pak choi 1 bunch
spring onions 1/4 bunch
red capsicum 1
Coriander 1/2 bunch
Lemon 1/2
From your pantry:
oil (for cooking), pepper, soy sauce, sesame oil, red curry paste
Coconut milk 400ml
millet 1 packet (250g)
Pak choi 1 bunch
spring onions 1/4 bunch
red capsicum 1
Coriander 1/2 bunch
Lemon 1/2
From your pantry:
oil (for cooking), pepper, soy sauce, sesame oil, red curry paste
