Thai Style Chicken With Coriander Mango Salsa Food

THAI PRAWNS WITH MANGO SALSA

Steps:

• To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside.
• To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth.
• Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA

Steps:

• Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
• Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
• Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.

MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN

Steps:

• Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
• Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
• Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
• Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
• Serve over fish or chicken. Some veges or rice on the side.
• My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.

GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE

Steps:

• Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
• While chicken is in the fridge, prepare the sauce.
• Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
• Bring to boil and simmer until the sauce thickens, and a syrup forms.
• (this will only take a minute or two) Pour into a bowl.
• Preheat grill.
• Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
• (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.

THAI-SPICED CORIANDER CHICKEN

Steps:

• Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
• Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
• Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
• Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
• Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.