Chicken
2 x Waitoa Chicken breasts
2 x tablespoons red curry paste
½ squeezed lemon
2 x tablespoons plain yogurt
1/2 cup canned coconut milk
¼ cup finely chopped coriander
2 x garlic cloves, grated finely
1 x tablespoon brown sugar
Pinch sea salt
Pinch black pepper
Cucumber Salad
2 x cucumbersÂ
2 x spring onions
Handful of finely chopped coriander
½ squeezed lemon
1 tablespoon brown sugar
1 x tablespoons sesame oil
1 tablespoon soy sauce
Pinch chilli flakesÂ
Pinch black pepper
½ cup pumpkin seeds
To serve
Grilled Pita breads
In a large bowl, mix all ingredients for the chicken until smooth and well combined. Butterfly each chicken breast then slice in half creating about 8-10 smaller cutlets. Add the chicken to the bowl and turn to coat. Pop in the fridge to marinade for 30 mins.
Either on the BBQ or grill pan, cook the chicken until it begins to char. Brush the chicken any extra marinade and continue to char until cooked through.
While cooking, make the cucumber salad. Cut cucumbers into 3-4cm chunks, slice in half and smash. Toss the cucumber, and all other ingredients in a large bowl. Marinade at room temp for 10-15 minutes.
Arrange the salad on a large platter and top with the charred chicken. Garnish with excess coriander, pumpkin seeds and serve family-style with the grilled/BBQed pita bread on the side.
ENJOY!
