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Chilli jam chicken

An irresistible Thai dish of free-range chicken breast fillets in a sweet, spicy coconut sauce flavoured with lime leaves and Thai basil
Regular price $19.00
Regular price Sale price $19.00
Regular price $38.00
Regular price Sale price $38.00
GST included.

Small: 560g- serves 2 with accompaniments

Large: 1100g- serves 4 with accompaniments

Prep, Cook and Serve

Small: 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. This product contains raw chicken and should be fully cooked before consumption. While every effort has been made to ensure that the chicken is bone-free, please be aware that some may remain and to exercise caution.

Large: Defrost fully before cooking, then heat a little oil in a non-stick frying pan and seal the chicken in batches on both sides, return all the chicken to the pan and pour over the chilli jam sauce and simmer for 4-5 minutes or till the chicken is cooked through and sauce is hot. This product contains raw chicken and should be fully cooked before consumption. While every effort has been made to ensure that the chicken is bone-free, please be aware that some may remain and to exercise caution.

How We Make It

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.

Ingredients

free-range chicken breast, coconut cream (coconut kernel extract, water), red capsicum, red onion, rice bran oil, sugar, fish sauce (anchovy extract 77%, salt, sugar), tamarind paste (tamarind 65%, water), garlic, red chilli, dried shrimp, basil, chilli, salt, kaffir lime leaves

Allergens

Contains:

crustaceans, fish

May contain traces of:

tree nuts, sulphites, gluten, wheat, eggs, lupin, milk, molluscs, peanuts, sesame, soy

Goes With

Serve with coconut or steamed jasmine rice, for a quick, green addition to the dish, throw in some chopped Chinese broccoli or bok choy steamed, or a handful of baby spinach with the chilli jam sauce.

Nutritional Information

 
Energy (kJ)
Protein (g)
Fat Total (g)
Saturated Fat (g)
Carbohydrate (g)
Sugars (g)
Sodium (mg)
Per 100g
812
13.8
12.8
7.9
8.0
5.3
403
Small
4550
77.0
71.5
44.2
44.7
29.9
2256
Large
9094
154.0
143.0
88.4
89.0
59.6
4511