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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 shallots, garlic, dried prawns and chillies, then pureeing and cooking till jammy with brown sugar, fish sauce and tamarind - but the results are 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.
 PER 100G (RAW)PER 250G SERVE
ENERGY752kj1,151.6kj
PROTEIN1.9g2.85g
FAT TOTAL13.6g20.85g
- SATURATED7.7g11.72g
CARBS11.9g18.3g
- SUGARS10.3g15.82g
SODIUM445.4mg682.02mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO COOK INDIVIDUAL, SMALL AND LARGE:  Defrost before reheating.  Empty into a saucepan and place over a gentle heat, stirring occasionally, til piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.

DEFROST INFORMATION:  Suitable for freezing.  May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only. Microwave times are checked in a 900W microwave oven.  Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

 

Serve with 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.