So we’re doing some re-configuring of the kitchen in the run up to a big party in the house we’re house-sitting. I had some chicken I needed to do something with, and I had some ingredients in the fridge to use up, so I put this marinade together, and it worked pretty darn well.
I’ve called if Jerk Thai Curry, because that’s what it tasted like, like a mad scientist had combined elements of jerk chicken with some of the key elements of classic Thai cuisine. I won’t lie, it is hot, but if you like your food spicy, then you probably won’t rate it too hot. It has a beautiful slow burn in the back of your throat, like a good whiskey. It is great warmed up, but works equally well cold. I recommend serving with rice and a dollop of yogurt.
For the marinade
- 30g coriander.
- 4 cloves of garlic, peeled.
- 30g muscavado sugar.
- 2 scotch bonnets.
- 1 onion, peeled and quartered.
- 4 tablespoosn soy sauce
For the dish
- 6 chicken thigh fillets.
- 2 onions, finely sliced.
- 2 bell peppers, finely sliced.
- The night before you intend to eat, prepare the chicken by removing as much fat from the chicken as possible, and cutting into bite sized chunks.
- Put the onion and garlic into a food processor and blend into a rough paste. Then add the sugar, and scotch bonnets and blend for 30 seconds. Finally add the soy sauce and coriander for 30 seconds.
- Put the chicken in a bowl, and pour over the marinade. Use your hands to work the marinade into the chicken, then cover with clingfilm and keep in the fridge over night. Wash your hands thoroughly.
- When you come to cook, put a tbsp of oil in a deep non-stick frying pan, or wok, and place on a high heat. Add the onions and peppers for 1 minute, then add the chicken for five to seven minutes or until cooked through and firm to the touch.