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There was a lot of lip-smacking and yum-yumming when this was served. The whole family enjoyed it. To cater for Mr Not Too Spicy, I used two chilies, but everyone agreed that I could have used all four. Very easy to prepare, and so great to get it going the day before. I put the paste ingredients in my food processor and buzzed until smooth-ish. Then mixed the paste with 1.3 kilos of chicken breasts cut into serving-size pieces. Made sure the pieces were of similar thickness, so that everything would cook evenly on the barbecue. This recipe is well worth safe-keeping. Made for the Tempted by Turmeric Tag Game in the Asian Forum.

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Leggy Peggy October 28, 2008
Grilled Chicken With Coriander and Chili