Chicken Main

Darren Robertson's green chilli chicken

Name: Darren Robertson's green chilli chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1.2kg chicken thigh fillets (skin-on – ask your butcher, substitute skinless); Juice of 1/2 a lime, plus extra wedges to serve; 2 tsp each coriander & fennel seeds, toasted; 4 garlic cloves, chopped; 1 long green chilli, chopped; 4 coriander stalks (root intact), scrubbed, finely chopped; 2 tsp finely grated ginger; 2 tbs ghee (substitute sunflower oil), melted; 2 tbs ghee (substitute sunflower oil); 2 garlic cloves, thinly sliced; 2 tsp yellow mustard seeds; 4 curry leaf sprigs; 1 cup (280g) Greek yoghurt; 3 Lebanese cucumbers, halved, thinly sliced lengthways; 1/2 bunch each mint & coriander, leaves picked; 1/2 long green chilli, finely chopped

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15m

Green chilli chicken with cucumber and curry leaf salad

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 13, 2018

The perfect addition to any weekend barbecue menu.

1.2kg chicken thigh fillets (skin-on – ask your butcher, substitute skinless)
Juice of 1/2 a lime, plus extra wedges to serve

Green chilli and coriander marinade

2 tsp each coriander & fennel seeds, toasted
4 garlic cloves, chopped
1 long green chilli, chopped
4 coriander stalks (root intact), scrubbed, finely chopped
2 tsp finely grated ginger
2 tbs ghee (substitute sunflower oil), melted

Cucumber and curry leaf salad

2 tbs ghee (substitute sunflower oil)
2 garlic cloves, thinly sliced
2 tsp yellow mustard seeds
4 curry leaf sprigs
1 cup (280g) Greek yoghurt
3 Lebanese cucumbers, halved, thinly sliced lengthways
1/2 bunch each mint & coriander, leaves picked
1/2 long green chilli, finely chopped

Method

1.

For the marinade, place all the ingredients and 1 tsp salt flakes in a food processor and whiz to a coarse paste. Rub chicken all over with marinade, cover and chill for 4 hours or overnight.
2.

To cook the chicken, heat a chargrill pan or barbecue to medium heat. Grill chicken, skin-side down, turning halfway, for 10-12 minutes or until cooked through. Transfer to a tray and drizzle with lime juice.
3.

For the salad, melt ghee in a frypan over medium heat. Add garlic, mustard seeds and curry leaves, and cook, stirring constantly, for 1-2 minutes or until leaves are crisp. Transfer to a heatproof bowl and gently combine with remaining ingredients.
4.

Transfer chicken and salad to a serving platter and serve immediately with extra lime wedges.