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Baked Thai Red Curry Chicken with Coriander Chutney

If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.

 
 

This recipe is adapted from Delia's Summer Collection

Method

About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast.

Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too.

Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.

To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth.

You'll have to do this with a few stops to scrape down the sides of the goblet.

When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.

To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C).

Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time.

Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over.

 

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