Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4

White Chicken Curry

Ingredients
2 Onions (thinly sliced)
8 Long Green Chillies (thinly sliced)
1 Inch Fresh Ginger (grated)
1 400g Can Coconut Milk
4 Chicken Breasts (cut into chunks)
1 Lime (juiced)
A Splash of Oil
A Pinch of Salt
What About Nan Bread or Rice to Serve? (250g of rice in a large pan, 2/3rds full of boiling salted water for 10-15 minutes and follow the packet instructions for warming up nan bread)

Equipment
1 Large Frying Pan/Wok
1 SHARP Knife
1 Chopping Board
1 Spatula
1 Juicer

The Good Bit

1. Heat the oil in the pan then add the onions and cook until they begin to go soft (3 minutes) do not let them colour!!!
2. Add in the chillies, ginger, a pinch of salt and the coconut milk and stir well before adding the chicken and bringing to the boil.
3. Gently simmer the dish for 30minutes stirring occasionally (after this time cut a piece of chicken in half with your spatula and look to make sure there are no pink bits left, it should be perfectly white) don't be afraid to add a little water to the sauce if it begins to burn to the sides of the pan.
4. Once cooked, remove from the heat, stir in the lime juice and serve.
   

Serves 4

Chicken with Coconut Milk

Ingredients
4 Chicken Breasts (cut into strips)
6 Cardamom Pods
6 Cloves
2 Inch Cinnamon Stick
1 Onion (finely chopped)
1 Inch Ginger (chopped)
3 Green Chillies (de seeded and thinly sliced)
4 Tablespoons Lemon Juice
1 Teaspoon Turmeric
200ml Coconut Milk
1 Red Pepper (thinly sliced to garnish)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan
1 Spatula

The Good Bit

1. Quickly fry the chicken off in the pan in a splash of oil until it begins to brown, remove and set aside. Add a splash more oil to the pan and fry the cardamom cloves and cinnamon for 1 minute.
2. Turn down the heat and add the onion and cook for 5 minutes, whilst this is doing, blend the garlic, ginger, chillies and lemon juice into a smooth paste, add into the frying pan along with the turmeric and cook for another 5 minutes.
3. Pour in the coconut milk, season and bring to the boil, add in the chicken and simmer for 15 minutes.
4. Serve when done, with a garnish of red pepper strips, these can ever be raw or quickly fried.
   

Serves 4

Chicken Satay

Ingredients
4 Chicken Breasts
1 400g Can Coconut Milk
2 Teaspoons Worcestershire Sauce
8 Tablespoons Crunchy Peanut Butter
2 Lemons
2 Carrots (cut into ribbons using a potato peeler)
1/2 Cucumber (cut into ribbons using a potato peeler)
50g Dry Roasted Peanuts
4 Warm Nan Breads
Tabasco Sauce (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin (or something heavy)
1 Plastic Food Bag
1 Shallow Dish
8 Bamboo Skewers

The Good Bit

1. Pre heat your grill to high. Place each of the breasts in the food bag and bat them out as thin as possible with the rolling pin, take out and cut in half lengthways.
2. In the mixing bowl, mix together the coconut, peanut butter and Worcestershire sauce (Tabasco as well if using) then pour into the shallow dish. Toss in the chicken strips, coating well them thread each one onto a skewer and cook under the grill until well browned all over.
3. Heat the remaining satay sauce with a dash of water and squeeze in the juice from 1 of the lemons. Warm your nans to the packet instructions.
4. To serve, on each nan pile some of the carrot and cucumber ribbons with a splash of lemon juice from the other lemon, place on top 2 chicken skewers and drizzle over some of the peanut sauce.
   

Serves 4