
Chilli jam chicken
This dish is half way between a curry and a stir-fry - drier than the former, saucier than the latter.
We make our own chilli jam (gluttons for punishment, we are) - frying separately garlic, red onion, dried prawns and chillies, then pureeing and cooking till jammy with brown sugar, fish sauce and tamarind - and the result is crazily delicious, sweet, salty and spicy.
We then stir-fry the chilli jam with boneless chicken and lime leaves, before finishing with coconut cream and plenty of Thai basil.
Free-range chicken, fish sauce, lime leaves, red chillies, Thai basil, rice bran oil, red capsicum, coconut cream, red onion, garlic, dried prawns, dried chillies, brown sugar, tamarind, salt.
CONTAINS:
Shellfish, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
SMALL | LARGE | |
ENERGY | 4637.6kj | 9275.3kj |
PROTEIN | 66g | 132.1g |
FAT TOTAL | 74.6g | 149.2g |
- SATURATED | 17.2g | 34.4g |
CARBS | 43g | 86.1g |
- SUGARS | 37.3g | 74.6g |
SODIUM | 1769.3mg | 3538.6mg |
Small:
Serves 1 (hungry) -2 adults with accompaniments.
Large:
Serves 3-4 adults with accompaniments.
Serve with coconut or steamed jasmine rice and some mixed stir fry/Asian greens on the side or, for a quick, green addition to the dish, throw in some Chinese broccoli, steamed, trimmed and chopped into 4 cm lengths, or a handful of baby spinach towards the end of re-heating.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan, wok or microwave-safe container and reheat gently, stirring occasionally until piping hot.