Tuesday, March 29, 2011

Grilled Chicken Fillet with Spicy Curry Sauce


1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons curry paste 
1 1/2 teaspoons chilli
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar


Prepare the sauce
In a heavy saucepan sauté gingerroot and garlic in oil over moderately heat. Add curry powder, coriander, curry paste, chilli, and cumin, stir together for about 1 minute. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Preheat the grill, for medium heat

Brush the chicken fillet with oil, salt and pepper. Grilled the chicken until golden brown.

Serve in the plate with the spicy curry sauce.


- said...

Not sure if this is the right place for this, but I want to ask generally if anyone seen or tried out this new compact BBQ called the Barramundi BBQ by a company called Yagoona
Looks cool, id like to have one in my garden.

Zippo said...

This recipe seems interesting, I'll be trying this recipe at the next event I'm hosting! :D

Tracy said...

Does anyone use a countertop grill for this recipe?

Brinkmann Grill Parts Admin said...

Amazing recipe. I usually eat curry stew but this is a nice twist. I did modify your recipe a little bit by adding a little more salt. Maybe it's just my tastebuds. Thanks again and look forward to more grilling recipes! Brinkmann Grill Parts

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