Turmeric chicken thighs with green chilli sauce
We marinate the boneless chicken thigh fillets for a few hours in a lively blend of coconut milk, fish sauce, lemongrass, ginger, garlic and lime leaves.
We make a spicy green chilli dipping sauce of chopped chillis, fresh herbs, garlic, ginger, fish sauce, and lime juice- the sauce comes in a separate sachet for dipping or drizzling over the chicken. You can add a little or a lot depending on your taste.
Perfect with coconut rice, Asian slaw and greens but the flavours are cross cultural so the dish also goes well with roast potatoes or salads such as the Wimmera grain salad.
Also delicious, sliced and served in warmed tortilla wraps with crunchy slaw, drizzled with the green chilli sauce!
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw poultry and must be fully cooked before consumption.
Defrost fully, preheat a barbecue or hotplate till searingly hot.
Cook the chicken for 6-7 minutes each side. Rest for five minutes then slice into strips and drizzle with green chilli sauce.
Serve with coconut rice and slaw or in wraps or lettuce cups.