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David and Betty - Grilled Chicken

with Peanut Satay Sauce

Prep time: 1 hour 30 mins    Cook time: 30 mins    Serves: 4

Ingredients

600g chicken tenderloins

Sliced red chilli and coriander, to garnishChicken Marinade

400ml can coconut milk

4 cloves garlic, crushed

2 tbs ground turmericRed Curry Paste

10 long red chillies, halved lengthways, seeded

1 tsp coriander seeds, toasted

2 tsp cumin seeds, toasted

3 red birdseye chillies, chopped

2cm piece galangal, peeled, chopped

4 garlic cloves, chopped

1 small red onion, chopped

1 lemongrass stalk, white part only, chopped

4 kaffir lime leaves, finely shredded

4 coriander roots, finely chopped

1 tbs peanut oil

1 tsp ground coriander

1 tsp ground cuminSatay Sauce

1 tbs vegetable oil

1 clove garlic, crushed

2 tbs red curry paste, as above

180g crunchy peanut butter

150g brown sugar

1/2 tsp chilli powder

1/2 tsp cayenne pepper

1 tbs fish sauce

1 tsp sesame oil

400ml can coconut milkCucumber Salad

300g cucumber, cut into pieces

1/4 tsp salt

1 shallot, sliced

2 tbsp chopped roasted peanuts

1 tbsp coriander (chopped)Dressing

2 tbs caster sugar

2 tbs water

4 tbs Thai sweet chili sauce

1 tbs apple cider vinegarCcoconut Rice

300g jasmine rice, washed

375ml cold water

200ml coconut milk

2cm piece ginger, peeled, sliced

Method

  1. To make chicken marinade, whisk all ingredients in a bowl. Season. Add chicken. Refrigerate until re-quired.
  2. To make curry paste, cook chillies under a hot grill, turning, until charred and tender. Transfer to a pro-cessor and add remaining ingredients. Process to form a smooth paste.
  3. To make satay sauce, heat oil in frying pan over medium-low heat. Cook garlic until golden and fra-grant. Add curry paste and cook for about 5 minutes or until soft and aromatic. Stir in peanut butter.
  4. Add sugar, chilli powder and cayenne pepper. Cook, stirring, for 2 minutes.
  5. Stir in fish sauce, sesame oil and coconut milk. Simmer until thickened. Remove from heat and set aside.
  6. To make salad, combine all ingredients in a bowl.
  7. To make dressing, stir all ingredients in a small saucepan over low heat until sugar dissolves. Cool. Pour over salad and refrigerate until required.
  8. To prepare coconut rice, stir all ingredients in a saucepan to combine. Bring to a boil. Simmer, covered, for 10 minutes. Remove from heat and stand covered, for 10 minutes.
  9. Heat an oiled chargrill or barbecue on medium-high heat. Drain chicken of marinade and thread onto skewers.
  10. Cook chicken, turning, until browned and cooked through.
  11. Serve chicken with rice, salad and satay sauce. Garnish with chilli and coriander.
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