Chilli jam chicken
We make our own chilli jam (gluttons for punishment, we are) - frying separately garlic, red onion, dried shrimp 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 use some of this chilli jam as a marinade for sliced free-range chicken breasts and vacuum seal it, ready for you to cook.
We then stir-fry the remaining chilli jam, adding coconut cream, lime leaves and masses of Thai basil. This sauce is packaged separately from the chicken - at home, you'll need to sear the chicken in a pan and finish it by simmering it in the sauce.
Please note: this product contains raw chicken and should be fully cooked before consumption.
Defrost fully before cooking, then heat a little oil in a non-stick frying pan and seal the chicken on both sides, before pouring in the chilli jam sauce and simmering for 4-5 minutes or till the chicken is cooked through and sauce is hot. Serve with steamed jasmine or coconut rice and Asian greens like Chinese broccoli and/or baby spinach, either on the side or stirred through.