Food Dump!

One rainy Saturday I really wanted to cook an Indian. With one of the kids being allergic to dairy I had to come up with an alternative to a yogurt based tandoori so I came up with this. Basically a fragrant Thai sauce used to marinade instead of the spicy yogurt one you use for Indian.

This is pretty cheap to make as well. 6 legs and 6 thighs of free range chicken is 7 quid and easily feeds 4… With maybe a final-bit-squabble over the last one. Great to have with BBQs as well.

Prep time : 20 mins.

Marinade time : 1-4 hours.

Cooking time : 35 mins. 

Ingredients

• 1 clove of Garlic, crushed.
• 2 Spring Onions, roughly chopped.
• Zest of 1 lime.
• Juice of 2 limes
• 1 large piece of ginger, roughly chopped.
• 1 stick of lemon grass, outer stalk removed and roughly chopped, or the zest of 1 lemon.
• 2-3 green and red Chillis, roughly chopped. (remove the seeds if you like, I leave them in).
• 2 teaspoons Fish Sauce.
• 1 handful of Coriander leaves and stalks, chopped.
• 1 teaspoon Tumeric powder.
• 1 /2 a teaspoon of Paprika.
• 0-1/2 a teaspoon of Smoked Paprika (the hot one).
• 1 can of Coconut Milk.
• 12 chicken pieces (legs and thighs)

Method

1. Stick all the ingredients  except the chicken & coconut milk in a jug or food processor.
2. Add 1/4 of the coconut milk and blitz with a hand blender or the food processor.
3. Once well liquidized add the rest of the coconut milk and blitz again.
4. Give it a taste. It should be pretty zesty and fiery. Don’t worry. The finished product won’t be this hot.
5. Take all the skin off the chicken pieces. Use a small, sharp knife and cut and tear the skins off.
6. Cut the flesh of the chicken with the small knife (carefully; human blood isn’t an ingredient here). Make 2-3 deep cuts to each piece.
7. Put the chicken into a fridge-friendly container and pour over the marinade. Mix it well
8. Put the chicken into the fridge and leave marinade for 1-4 hours.
9. When ready to cook preheat the oven to 200 degrees.
10. Place the chicken onto an oven tray (a non-stick one, otherwise you’ll be cleaning it for ages. Use tin-foil in it if needs be).
11. Pour over the marinade.
12. Put into the oven and cook for 25-30 mins.
13. Remove from the oven and place them into a serving bowl. Leave to sit for 5 mins and then serve, either as part of an Indian or when the BBQ meat is ready to go.