Ingredients
- 2 free range chicken breasts partly boned
- 2 tsps groundnut oil
- 2 rounded tbsps Thai red curry paste
To Garnish
- 1 lime quartered
- a few sprigs coriander
Servings:
Instructions
- An hour or two before you need to cook the chicken lay the breasts in a ovenproof dish. Make four diagonal cuts across each breast with a sharp knife. Sprinkle with salt, then the oil, rubbing in well.
- Spread the curry paste over the surface of each breast and rub in well. Cover with clingfilm and set aside for at least an hour but longer if you can.
- Preheat the oven to 180 C, Gas 4. Place the chicken on a high shelf and cook for 30 minutes, basting with the juices from time to time.
- Serve with pilau or jasmine rice and garnish with the lime and coriander.
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