Here’s a tasty recipe for a sticky Thai chicken curry that uses the iconic Mrs Balls Chutney.
Ingredients:
- 1 tsp garlic, crushed
- 6 Tbs Mrs Ball’s Chilli Chutney
- 1½ tsp red Thai curry paste
- 2 tsp fresh coriander, finely chopped
- 1 tsp fresh basil, finely chopped
- 3 Tbs lemon juice
- ½ tsp lemon rind, grated
- 2 Tbs water
- Salt and freshly ground black pepper
- 8 chicken pieces (with skin), lightly sliced*
Directions:
- Preheat the oven to 200°C and line a baking tray with foil.
- In a large bowl, mix all the ingredients together. Add the chicken and coat. Cover and allow to marinate for 30-40 minutes.
- Arrange the chicken on the tray. Roast for 35-40 minutes or until cooked through.
- Use the leftover marinade to baste the chicken during cooking.
Get creative: Try this sticky Thai chicken recipe with a garnish of extra fresh herbs and with side servings of jasmine rice and steamed green vegetables. Plus, you could also cook this marinated chicken on the braai!
* For a healthier option remove the chicken skin.
(recipe based on those to be found at mrsballs.com)
