I first used this wonderfully aromatic chicken years ago for canapés and was thrilled by its delicacy, whilst being flavourful and utterly delicious. In the guise of little green taste bombs on a stick, these are good enough to halt even the loudest guest at a party mid-sentence and are absolutely delicious as a main course too. The idea originally came from Jennifer Joyce and Victoria Blashford-Snell's wonderful book, Diva Cooking, but the recipe has evolved considerably over the years.
• 4 chicken breasts
• Generous tsp. lemon grass paste (from a tube)
• 2 finely chopped onions
• 5 fat cloves of garlic, grated
• 2 tbsps. root ginger, peeled and grated
• 1 tsp. garam masala
• 2 heaped tsps. medium curry powder
• Generous handful fresh coriander, stalks included, chopped
• 1 tbsp. brown sugar
• 1 tbsp. Thai fish sauce
• 400ml tin coconut milk (full fat)
- • Whizz all the marinade ingredients together until smooth using a hand held stick blender or food processor
• Transfer to a bowl large enough to hold the chicken
• Cut the chicken breasts into thick fingers and submerge them in the marinade. Leave to absorb the flavours for an hour or two, better still over night.
• Tip the whole lot into a pan (I use a non-stick wok with a lid or a sauté pan) and simmer over a gentle heat for 10 minutes or so until the chicken pieces are completely cooked.
• Drizzle over a little plain yoghurt, cast over some stems of coriander and serve with rice
When serving as a canapé: Cut into bite sized pieces. For a dip stir lots of chopped fresh coriander into seasoned plain yoghurt.
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