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.

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.