Madras Chicken with Toasted Coconut and Peanut Relish

, from Issue #14. September, 2015
Photography by Becky Nunes.
    Madras Chicken with Toasted Coconut and Peanut Relish

    Serves: 8

    INGREDIENTS

    8 boneless chicken thighs, skin on

    Marinade
    400 ml coconut cream
    2-3 tablespoons Madras curry paste
    1 tablespoon cumin seeds, toasted
    2 cloves garlic, crushed
    ¼ cup each coriander and mint leaves

    Peanut Relish
    75 grams dessicated coconut, toasted until golden
    50 grams raw peanuts, roasted
    ½ cup coriander, leaves and stalks
    ½ cup mint leaves
    1 tablespoon cumin seeds, toasted
    2 cloves garlic, crushed
    pinch chilli flakes
    1 tablespoon grated palm sugar
    1 teaspoon salt
    125 ml lime juice
    2 cups plain yoghurt

    METHOD

    Place all of the marinade ingredients in a food processor and blend to a paste.

    Put the chicken in a shallow dish and pour over the marinade, turning to coat. Cover and refrigerate for up to 24 hours.

    Return the chicken to room temperature before cooking.

    Preheat a ridged grill plate or barbecue. Remove the chicken from the marinade and season. Lightly oil the barbecue and grill the chicken until just cooked through. Avoid overcooking or the chicken may be dry. Rest the chicken, lightly covered, for 5 minutes.

    Relish: Place all the ingredients except the lime juice and yoghurt in a food processor and blend. Add the lime juice and blend again. Tip into a bowl and stir through the yoghurt.

    To serve: Arrange the chicken thighs on a platter and serve with the relish. 

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