Madras Chicken with Toasted Coconut and Peanut Relish
Photography Becky Nunes.
Serves: 8
INGREDIENTS
8 boneless chicken thighs, skin on
Marinade
400 ml coconut cream
2-3 tablespoons Madras curry paste
1 tablespoon cumin seeds, toasted
2 cloves garlic, crushed
¼ cup each coriander and mint leaves
Peanut Relish
75 grams dessicated coconut, toasted until golden
50 grams raw peanuts, roasted
½ cup coriander, leaves and stalks
½ cup mint leaves
1 tablespoon cumin seeds, toasted
2 cloves garlic, crushed
pinch chilli flakes
1 tablespoon grated palm sugar
1 teaspoon salt
125 ml lime juice
2 cups plain yoghurt
METHOD
Place all of the marinade ingredients in a food processor and blend to a paste.
Put the chicken in a shallow dish and pour over the marinade, turning to coat. Cover and refrigerate for up to 24 hours.
Return the chicken to room temperature before cooking.
Preheat a ridged grill plate or barbecue. Remove the chicken from the marinade and season. Lightly oil the barbecue and grill the chicken until just cooked through. Avoid overcooking or the chicken may be dry. Rest the chicken, lightly covered, for 5 minutes.
Relish: Place all the ingredients except the lime juice and yoghurt in a food processor and blend. Add the lime juice and blend again. Tip into a bowl and stir through the yoghurt.
To serve: Arrange the chicken thighs on a platter and serve with the relish.
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