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Weekdays at 9am | TV ONE

Chicken with chilli jam

With Astar

Time: 30 mins
Serves: 6
Cost per serve: $2


For the jam - which is delicious with other meats like ham&

10 dried chillis soaked in a bowl of boiling water for around 20 minutes.
4 Tbsp olive oil
1 red pepper - finely chopped
1 whole garlic- finely chopped
200g shallots finely chopped

For the chicken

100g brown sugar
2 Tbsp tamarind puree
Couple Tbsp olive oil
1 bunch spring onions sliced
500g chicken breast - cut into slices
1/2 cup cashew nuts - toasted
1 Tbsp fish sauce
Handful or runner beans or snake beans - sliced
Good handful Thai basil -
To serve - Asian greens.

To make the chilli jam &
Remove seeds and chop chillies. Put into a food processor then add oil, peppers, garlic, along with chopped shallots. Blend until smooth.

To make the chicken &
Heat wok, add chilli mixture. Cook, stirring for around 15 minutes. Add sugar along with tamarind and stir a further 10 minutes or until mix starts to darken. Needs to look a bit like jam.

Clean wok and reheat - add oil, then stir fry spring onion. Add chicken and stir fry a further several minutes until golden.

Stir in cashews, fish sauce and a couple of tbsp of chilli jam.  Stir fry a further couple of minute then drop in Thai basil and beans.

Serve with steamed Asian greens and rice or masala potatoes &

(TX: 2 November 2011)